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- Rebecca Johnson
- October 30, 2003
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- Animal Sciences Lab
- The Ohio State University, 126 Vivian Hall
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- Dr. Macdonald Wick, Primary Investigator (P.I.)
- Chip Pretzman, Research Associate
- Joe Sawdy, Graduate Student and my Supervisor
- Scott Updike, Graduate Student
- John Mark Reddish, Graduate Student
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- Sarah Graham, Graduate Student
- Grace Key, Work-study Student
- Frank Cihla, Visiting Research Associate
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- Identify proteins that correlate with tenderness in beef using SDS-PAGE
and Mass Spectrometry
- Show that there is myosin breakdown postmortem
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- Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis
- Separates proteins based on molecular weight in response to an electric
current
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- Trying to separate based on size so all molecules must be in same linear
form with same charge and travel at the same rate
- SDS acts as a detergent and causes the proteins to unwind—binds to
proteins at a constant rate: 1.4g
SDS always binds to 1.0g protein
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- The acrylamide gel provides a matrix for the protein molecules to
migrate through
- This is what separates the molecules based on size
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- Reducing Buffer
- DTT
- Breaks disulfide bonds and causes proteins to migrate together
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- Electrophoresis of myofibril samples on a 10% acrylamide gel
- Stain with Colloidal-Coomassie blue
- Cut out selected bands and send to mass spectrometry
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- Western blot to show myosin breakdown
- Transfer proteins to nitrocellulose membrane using electric current to
move molecules toward the anode
- Bind antibodies to proteins on membrane
- Develop blot
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- Lab art leaves us asking, ‘Why??”
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- Broken centrifuge, running out of reagents and supplies, smoking
machines---all in a day’s work! Welcome
to the Wick Lab!
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- Proving a point via more “traditional” means
- Western blot indicated what we knew to be true because of mass spec
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- Phoretixä 1D Software
- Calculated molecular weights of selected bands
- Mass Spectrometry
- Cut out chosen band
- Protein sequenced
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