基于串联质谱的鱼皮明胶鉴别研究

在胶原蛋白序列比对基础上,以虹鳟鱼明胶、猪明胶和牛明胶为模型,利用高效液相色谱－串联质谱技术（HPLC-MS/MS）研究了3种明胶降解多肽组成的差异。使用胰蛋白酶将鱼皮明胶进行了酶解处理,使用HPLC-MS/MS对酶解产物中的多肽组成进行了分析,并与猪和牛明胶酶解产物中的多肽进行了比较。结果表明鱼明胶酶解产物中存在特征多肽,通过特征多肽的种类可区别鱼明胶与猪和牛明胶,研究了明胶多肽中脯氨酸羟基化修饰、明胶分子量范围和脱酰胺化对特征多肽识别的影响。研究表明利用HPLC-MS/MS技术通过识别明胶酶解产物中的特征多肽进行鱼皮明胶鉴别具有可行性。     

明胶酶谱实验方法的优化简

目的：优化明胶酶谱实验方法,并检测不同浓度凝血酶刺激人皮肤成纤维细胞分泌的明胶酶B（MMP-9）活性的变化。方法：用含明胶的聚丙烯酰胺凝胶电泳分开上清中各蛋白条带,经2．5％TritonX-100洗脱、明胶酶缓冲液孵育、考马斯亮蓝染色液染色及脱色液脱色后,经光密度扫描记录,应用ImageJ软件进行密度计量分析。结果：凝血酶刺激人皮肤成纤维细胞分泌MMP一9具有浓度依赖性。结论：利用优化的明胶酶谱实验方法可做出高质量的明胶酶谱图片,对检测明胶酶活性有重要意义。     

Screening of Enterobacterial Contamination During Gelatin Production and its Effect on Pharmaceutical Grade Gelatin

Summary Gelatin, an animal protein derived from collagen has many industrial applications; mainly in food and pharmaceutical products. In this study, enterobacterial contamination of gelatin during different stages of its manufacturing was examined. Since gelatin is extracted in the form of liquor by hot water treatment of ossein and undergoes a complex series of processing stages before being finally blended and packaged off as dry gelatin product, contamination at any stage affects the quality of the final product. In total, 142 samples of gelatin were analysed for the presence of enteric bacteria, which were obtained from different stages of gelatin processing. The Enterobacteriaceae-positive samples were processed and these enterobacterial species were isolated and identified as Proteus mirabilis, Serratia marcescens, E. coli, Salmonella typhi, Klebsiella oxytoca, Klebsiella pneumoniae, Shigella flexneri and Serratia liquefaciens. These were tested for gelatinase activity. The eight species producing maximum gelatinolysis were selected and protease zymography was performed using 1% (w/v) gelatin as a substrate in 7.5% (w/v) acrylamide gel and their molecular weights were determined. The effect of these bacteria on the quality of gelatin was assessed chromatographically in terms of change in amino acid content of gelatin broth inoculated by these species, which showed a marked change with length of incubation. Since these enteric bacteria possess pathogenic properties, some of them are gelatinolytic and also have a significant effect on the quality and amino acid content of gelatin, they are of great concern both for the manufacturers as well as for the consumers.     

Gelatin degradation at elevated temperature

Four gelatin types (A, B, C and AB), two different samples of each, were subjected to temperature treatments with the incubation temperature, incubation time, gelatin concentration and solvent (type and concentration of salt ions and pH) as variables. Degradation was studied by means of fast protein liquid chromatography and sodium dodecylsulphate polyacrylamide gel electrophoresis. All the variables tested seemed to be critical.

Addition of a protease inhibitor cocktail confirmed that the observed degradation was not due to the action of proteases.

Fluorescence measurements indicated that during the temperature treatment pentosidine and pyridinoline cross-links can be broken, while the cleavage of peptide bonds was verified by ninhydrin tests and N-terminal amino-acid analyses with phenyl isothiocyanate.     

Mounting Frozen Sections with Gelatin

Frozen sections, 15-50 µ thick, are soaked for 5 minutes or longer in a mixture of equal parts of 1.5% aqueous gelatin and 80% alcohol, and teased onto a slide. After allowing excess fluid to evaporate, sections will be moist and can be blotted with filter paper that may require dampening with 95% alcohol. Immersed in 95% alcohol, the remaining gelatin will congeal, anchoring the section to the slide. If necessary, the sections can subsequently be coated with celloidin.     

A Gelatin Fixative for Paraffin Sections

Mayer's albumen fixative, of which the active principle is white of egg, is used almost universally for affixing paraffin ribbons to the slide. About eight years ago the writer's attention was called to a gelatin fixative which has proved to be so superior to albumen that he has used it almost exclusively ever since in the making of a great variety of botanical preparations, and has recommended it to a number of other workers whose experience with it subsequently has been just as satisfactory. The gelatin method was first described by Szombathy¹ and later discussed by Artschwager,² but it does not seem to have received the attention in the literature which its importance deserves. It certainly merits a wide spread use among both botanists and zoologists.