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Analysis and Evaluation of Protein in Different Parts of Wild and Cultivated Coptidis Rhizoma / 中国中医药信息杂志
Chinese Journal of Information on Traditional Chinese Medicine ; (12): 61-65, 2018.
Artigo em Chinês | WPRIM | ID: wpr-754634
ABSTRACT
Objective To optimize the extraction method of Coptidis Rhizoma protein; To compare and analyze the differences of protein in different parts of wild and cultivated Coptidis Rhizoma. Methods SDS-PAGE gel electrophoresis and Coomassie brilliant blue method were used to compare the differences of the protein of Coptis chinensis from the 3 extraction methods (water extraction, Tris-HCl and ammonium sulfate precipitation), and the protein in different parts of the wild and cultivated Coptis chinensis, and analyzed and evaluated the differences. Results The optimum extraction method of Coptis chinensis protein is Tris-HCl method, and the protein content of Rhizoma Coptidis is the highest, and the content of protein is the highest in every gram of medicinal material. The differences among different parts of wild and cultivated Coptidis Rhizoma were obvious, and the ranks for protein abundance and protein content per gram were rhizome of cultivated Coptis chinensisrhizome of wild Coptis chinensisstem and leaf of cultivated Coptis chinensisstem and leaf of wild Rhizoma Coptidis> fibrous roots of cultivated Coptidis Rhizoma. Cluster analysis showed that the correlation between protein of wild and cultivated rhizome of Coptidis Rhizoma was obvious. Conclusion The optimum Tris-HCl method can extract the protein from Coptidis Rhizoma, and the protein content of roots of Coptidis Rhizoma is significantly higher than other parts.

Texto completo: DisponíveL Índice: WPRIM (Pacífico Ocidental) Idioma: Chinês Revista: Chinese Journal of Information on Traditional Chinese Medicine Ano de publicação: 2018 Tipo de documento: Artigo

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Texto completo: DisponíveL Índice: WPRIM (Pacífico Ocidental) Idioma: Chinês Revista: Chinese Journal of Information on Traditional Chinese Medicine Ano de publicação: 2018 Tipo de documento: Artigo