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Journal
/
Biochemistry
/
萌芽酵母酿酒酵母中软骨蛋白定位
的
评估
JoVE Journal
Biochemistry
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JoVE Journal
Biochemistry
Assessment of Submitochondrial Protein Localization in Budding Yeast
Saccharomyces cerevisiae
Please note that all translations are automatically generated.
Click here for the English version.
萌芽酵母酿酒酵母中软骨蛋白定位
的
评估
DOI:
10.3791/62853-v
•
08:55 min
•
July 19, 2021
•
Fernando Gomes
,
Helena Turano
,
Angélica Ramos
,
Luis E. S. Netto
1
Departamento de Genética e Biologia Evolutiva, Instituto de Biociências
,
Universidade de São Paulo
Chapters
00:04
Introduction
00:33
Yeast Cells Growth
01:37
Isolation of Highly Purified Mitochondria
02:03
Sub-Mitochondrial Fractionation: Hypotonic Swelling Using Proteinase K
04:01
Sub-Mitochondrial Fractionation: Sonication and Carbonate Extraction
06:31
Results: Submitochondrial Protein Localization in Budding Yeast
Saccharomyces cerevisiae
08:14
Conclusion
Summary
Automatic Translation
English (Original)
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Automatic Translation
尽管最近取得了进展,但许多酵母线粒体蛋白仍然具有完全未知的功能。该协议提供了一种简单可靠的方法来确定蛋白质的膜软骨定位,这对于阐明其分子功能至关重要。
Tags
Mitochondrial Protein
Submitochondrial Localization
Saccharomyces Cerevisiae
Yeast
Protein Isolation
Proteinase K
Trichloroacetic Acid
Bradford Assay
SEM Buffer
EM Buffer
Protein Concentration
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