Pub Date : 2021-02-05DOI: 10.26420/austinchromatogrl.2021.1053
Janarthanan S, G. A, Hilda K, Bhuvaragavan S, Mullainadhan P
The study demonstrates the effect of hydrogen ion concentrations (pH) of Tank Buffer (TB) and resolving gel buffer (RGB) in a native-PAGE system on protein samples. A pH range of 7.8 to 9.3 for RGB and 8.3 to 9.3 for TB were used. Proteins in the samples under native-PAGE at varying pH of RGB such as 7.8, 8.3 and 8.8 with pH of TB, 8.3 and 8.8 were resolved well. The total running time for the samples to reach the end of the dye front ranged between 2.30 h to 4.30 h at the above pH combinations. It was observed as 3.30 h as total running time under normal pH conditions (RGB, pH 8.8; TB, pH 8.3). At the same time, buffers at higher pH or the combination of extreme pH (7.8 vs. 9.3) in the buffers were not favored good protein mobility/resolution, and bands were diffused. Longer running time was observed in various combinations of pH of RGB and pH of TB with 18.00 h being a longest with a pH of 8.3 and 9.3 for RGB and TB, respectively. This indicated the importance of pH of electrophoresis buffers for ionization of various proteins for better separation.
{"title":"Influence of Hydrogen Ion Concentrations on the Protein Mobility in Native-PAGE Buffers","authors":"Janarthanan S, G. A, Hilda K, Bhuvaragavan S, Mullainadhan P","doi":"10.26420/austinchromatogrl.2021.1053","DOIUrl":"https://doi.org/10.26420/austinchromatogrl.2021.1053","url":null,"abstract":"The study demonstrates the effect of hydrogen ion concentrations (pH) of Tank Buffer (TB) and resolving gel buffer (RGB) in a native-PAGE system on protein samples. A pH range of 7.8 to 9.3 for RGB and 8.3 to 9.3 for TB were used. Proteins in the samples under native-PAGE at varying pH of RGB such as 7.8, 8.3 and 8.8 with pH of TB, 8.3 and 8.8 were resolved well. The total running time for the samples to reach the end of the dye front ranged between 2.30 h to 4.30 h at the above pH combinations. It was observed as 3.30 h as total running time under normal pH conditions (RGB, pH 8.8; TB, pH 8.3). At the same time, buffers at higher pH or the combination of extreme pH (7.8 vs. 9.3) in the buffers were not favored good protein mobility/resolution, and bands were diffused. Longer running time was observed in various combinations of pH of RGB and pH of TB with 18.00 h being a longest with a pH of 8.3 and 9.3 for RGB and TB, respectively. This indicated the importance of pH of electrophoresis buffers for ionization of various proteins for better separation.","PeriodicalId":272360,"journal":{"name":"Austin Chromatography","volume":"9 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128351138","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-01-12DOI: 10.26420/AUSTINCHROMATOGRL.2021.1052
M. Hadjmohammadi, Majidhashemi
This paper discusses the recent development of enantioselective extraction methods. There are several methods in this field. The principles of all of enantioselective extraction methods are presented a focus on twophase extractions, in these methods used a chiral compound that named chiral selector, this compound distinguishes between two chiral isomers in complexation process, then one isomer more captured by chiral selector, and separation processes happen. The chiral selector should dissolve in on phase. In these methods, typical performance data are reported major emphasis on distribution ratio and enantioselectivity value or selectivity factor. In this paper, we introduce types of enantioselective extraction method, and discuss about them with several examples.
{"title":"Recent Development: Enantio Selective Eextraction in Chiral Separation","authors":"M. Hadjmohammadi, Majidhashemi","doi":"10.26420/AUSTINCHROMATOGRL.2021.1052","DOIUrl":"https://doi.org/10.26420/AUSTINCHROMATOGRL.2021.1052","url":null,"abstract":"This paper discusses the recent development of enantioselective extraction methods. There are several methods in this field. The principles of all of enantioselective extraction methods are presented a focus on twophase extractions, in these methods used a chiral compound that named chiral selector, this compound distinguishes between two chiral isomers in complexation process, then one isomer more captured by chiral selector, and separation processes happen. The chiral selector should dissolve in on phase. In these methods, typical performance data are reported major emphasis on distribution ratio and enantioselectivity value or selectivity factor. In this paper, we introduce types of enantioselective extraction method, and discuss about them with several examples.","PeriodicalId":272360,"journal":{"name":"Austin Chromatography","volume":"7 5","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114033891","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-01-17DOI: 10.26420/AUSTINCHROMATOGRL.2019.1051
Jae B. Park
Coffee is a popular drink with several positive health effects and javamide- I/-II are bioactive phenolic amides found in coffee. However, there is little information about the quantities of javamide-I/-II in Arabica and Robusta beans from different geographical regions, impossible to categorize better bean sources for javamide-I/-II. Therefore, in this paper, javamide-I/-II were first extracted from twelve coffee beans (eight Arabica beans from Brazil, Colombia, Costa Rica, Ethiopia, Hawaii, Papua New Guinea, Puerto Rico and four Robusta beans from India and Vietnam), and their amounts were quantified using the developed HPLC method with MS/MS and NMR confirmation. In eight Arabica beans, javamide-I/-II were detected at levels ranging from 0.04-0.05 and 0.08-0.29 mg/g, meanwhile 0.4-0.76 mg/g of javamide-I and 3.5-4.9 mg/g of javamide-II were detected in four Robusta beans. The data showed that the amounts of javamide-I/-II in Robusta beans were much higher than those of javamide-I/ II in Arabica beans with little geographical impact ( P <0.05). To validate these data and to explore better coffee beans for javamide-I/-II, eight additional beans (four Arabica and four Robusta beans) were extracted to examine the amounts of javamide-I/-II. The data of the eight additional beans confirmed the data of the twelve coffee beans in the levels of javamide-I/II ( P <0.05), suggesting that Robusta beans may be better sources for javamide-I/-II than Arabica beans. In summary, javamide-I/-II may be found at higher levels in Robusta beans than Arabica beans, and Robusta beans are likely to be better bean sources for javamide-I/-II.
{"title":"HPLC Quantification and MS/NMR Confirmation of Javamide-I/-II in Arabica and Robusta Coffee Beans from Different Regions for Finding Better Bean Sources for Javamide-I/-II","authors":"Jae B. Park","doi":"10.26420/AUSTINCHROMATOGRL.2019.1051","DOIUrl":"https://doi.org/10.26420/AUSTINCHROMATOGRL.2019.1051","url":null,"abstract":"Coffee is a popular drink with several positive health effects and javamide- I/-II are bioactive phenolic amides found in coffee. However, there is little information about the quantities of javamide-I/-II in Arabica and Robusta beans from different geographical regions, impossible to categorize better bean sources for javamide-I/-II. Therefore, in this paper, javamide-I/-II were first extracted from twelve coffee beans (eight Arabica beans from Brazil, Colombia, Costa Rica, Ethiopia, Hawaii, Papua New Guinea, Puerto Rico and four Robusta beans from India and Vietnam), and their amounts were quantified using the developed HPLC method with MS/MS and NMR confirmation. In eight Arabica beans, javamide-I/-II were detected at levels ranging from 0.04-0.05 and 0.08-0.29 mg/g, meanwhile 0.4-0.76 mg/g of javamide-I and 3.5-4.9 mg/g of javamide-II were detected in four Robusta beans. The data showed that the amounts of javamide-I/-II in Robusta beans were much higher than those of javamide-I/ II in Arabica beans with little geographical impact ( P <0.05). To validate these data and to explore better coffee beans for javamide-I/-II, eight additional beans (four Arabica and four Robusta beans) were extracted to examine the amounts of javamide-I/-II. The data of the eight additional beans confirmed the data of the twelve coffee beans in the levels of javamide-I/II ( P <0.05), suggesting that Robusta beans may be better sources for javamide-I/-II than Arabica beans. In summary, javamide-I/-II may be found at higher levels in Robusta beans than Arabica beans, and Robusta beans are likely to be better bean sources for javamide-I/-II.","PeriodicalId":272360,"journal":{"name":"Austin Chromatography","volume":"9 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126940767","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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