Dataset Information

Evaluation of the Use of TRIzol-Based Protein Extraction Approach for Gel-Based Proteomic Analysis of Dried Seafood Products and Chinese Tonic Foods.

ABSTRACT: Although the emergence of gel-free approaches has greatly enhanced proteomic studies, two-dimensional gel electrophoresis (2-DE) remains one of the most widely used proteomic techniques for its high resolving power, relatively low cost, robustness, and high resolution. Preparation of high-quality protein samples remains the key in high-quality 2-DE for proteomic analysis. Samples with high endogenous levels of interfering molecules, such as salts, nucleic acids, lipids, and polysaccharides, would yield a low-quality 2-DE gel and hinder the analysis. Recently, a TRIzol-based protein extraction method has gained prominence and has attracted attention due to its promising performance in high-quality 2-DE. The authors evaluate the use of this approach for four valuable dried food products, namely two dried seafood products (abalone slices and whelk slices) and two traditional Chinese tonic foods (ganoderma and caterpillar fungus). The results indicate that 2-DE gels obtained through the TRIzol-based method are of high-quality and are comparable to those obtained through the trichloroacetic acid?acetone method in terms of spot number, spot intensity, and resolution. The TRIzol-based method is generally applicable to dried food samples and is simple and fast, which greatly streamlines the protein extraction procedure. Additionally, it enables the concurrent extraction and analysis of RNA, DNA, and protein from the same sample.

SUBMITTER: Chan KK

PROVIDER: S-EPMC6073523 | biostudies-literature | 2018 Jul

REPOSITORIES: biostudies-literature

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Evaluation of the Use of TRIzol-Based Protein Extraction Approach for Gel-Based Proteomic Analysis of Dried Seafood Products and Chinese Tonic Foods.

Chan Kin-Ka KK Kwok Celia Sze-Nga CS Sze Eric Tung-Po ET Lee Fred Wang-Fat FW

International journal of molecular sciences 20180709 7

Although the emergence of gel-free approaches has greatly enhanced proteomic studies, two-dimensional gel electrophoresis (2-DE) remains one of the most widely used proteomic techniques for its high resolving power, relatively low cost, robustness, and high resolution. Preparation of high-quality protein samples remains the key in high-quality 2-DE for proteomic analysis. Samples with high endogenous levels of interfering molecules, such as salts, nucleic acids, lipids, and polysaccharides, woul ...[more]

PMID: 29987231

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Project description:An important consideration in the commercialization of cell-based meat, poultry, and seafood is what common or usual name to use on package labels to meet U.S. Food and Drug Administration (FDA) regulations. However, naming these products has been the subject of considerable debate. This study used a 3 × 10 between-subjects online experiment involving a quota sample of 3,186 U.S. adult panel participants to test common or usual names using images of realistic packages of three types of seafood that a consumer might encounter in a supermarket. The terms tested were, "cell-based seafood," "cell-cultured seafood," "cultivated seafood," and "cultured seafood" and the phrases, "produced using cellular aquaculture," "cultivated from the cells of ____," and "grown directly from the cells of ____," where the blanks are filled by the name of the seafood product. Five criteria were used for evaluation, including each term's ability to: enable consumers to distinguish cell-based seafood from wild and farmed fish, to signal potential allergenicity, be seen by consumers as an appropriate term to identify the product, not disparage either cell-based or conventional products, and not evoke thoughts, images, or emotions that are inconsistent with the idea that the products are safe, healthy, and nutritious. The results showed that "cell-based seafood" outperforms the other names tested. It enables consumers to recognize that the products are neither wild caught nor farm raised, signals potential allergenicity, is seen as an appropriate name for describing the technology/process, and it performs well with respect to measures of consumer acceptance, particularly in comparison to conventional products. PRACTICAL APPLICATION: Creating consensus around a single common or usual name for cell-based meat, poultry, and seafood products is clearly important both for regulatory reasons and for shaping public perceptions and understanding of the products that are labeled with it. Our findings suggest that "cell-based" is the best common or usual name for seafood products that both meets FDA regulatory requirements and performs well with respect to potential consumer acceptance. Consistent use of this term by industry, advocates, and regulators would help orient consumers to what is likely to be a transformational food technology.

Dataset Information

Evaluation of the Use of TRIzol-Based Protein Extraction Approach for Gel-Based Proteomic Analysis of Dried Seafood Products and Chinese Tonic Foods.

Publications

Evaluation of the Use of TRIzol-Based Protein Extraction Approach for Gel-Based Proteomic Analysis of Dried Seafood Products and Chinese Tonic Foods.

Similar Datasets

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