In this study, a halophilic archaea Halobacterium salinarium TG13 which is isolated from Tuz Lake in Central Anatolia was characterized biochemically and genetically. Halobacterium salinarium DSM3754 and Halobacterium salinarium S9 strains were used as a reference strain through the experiments. In biochemical characterization / total protein profiles of strains was compared by using 1D SDS PAGE. Total protein profile of the isolated strain has shown differences. The SDS-PAGE profile of the purified purple membrane showed only single band by coomassie staining. Molecular weight and pI values of the protein isolated from Halobacterium salinarium TG13 and Halobacterium salinarium S9 were estimated by 2D SDS-PAGE as 22 kD and 5.4, respectively. Photoactivity of purple membrane of the strains was investigated. pH change of the purple membranes were observed upon illumination. This protein might be corresponded to bacteriorhodopsin. In genetical characterization / polymorphism of genomic DNA of strains was scanned with RAPD-PCR. Plasmid DNA profiles of strains was determined to make use of RFLP technique. RAPD-PCR and RFLP analyses have shown that Halobacterium salinarium TG13 is different strain from reference Halobacterium salinarium strains (H.s. S9 and H.s. DSM3754).

Magister Scientiae - MSc / Obesity is a globally increasing disease particularly in developing countries and among children. It is mainly caused by intake of diets high in fat and the lack of physical activity. Obesity is a risk factor for diseases such as type II diabetes, high blood pressure, high cholesterol and certain cancers. Prediabetes is a condition where blood glucose levels are above normal but have not reached those of diabetes. It is difficult to diagnose, as there are no signs or symptoms. Some type II diabetes patients bear no symptoms at all and the disease is discovered late. Proteomics is a field that can provide opportunities for early diagnosis of diseases through biomarker discovery. The early diagnosis of diabetes can assist in the prevention and treatment of diabetes. Therefore there is a need for the early diagnosis of diabetes. Twenty Wistar rats were used. The rats were initially fed a CHOW diet, which is the standard balanced diet for rats, for 4 weeks. The rats were then divided into 2 groups of 10 where 1 group was fed CHOW and another was fed a high fat (HF) diet in order to induce obesity. The two groups were fed their respective diets for 18 weeks. Rats were weighed. Rats were placed in metabolic chambers and 24 hour urine samples were collected. Ketone levels were measured by Ketostix. Urine proteins were precipitated by acetone, quantified and separated on both the 1D SDS-PAGE and the 2D SDS-PAGE. Protein expression changes between CHOW and HF fed rats were determined and identified using MALDI-TOF mass spectrometry. Protein spots intensities increased and decreased between the CHOW and HF fed rats. Transducin (beta)-like 3 was identified as the only differentially expressed protein, which might serve as a potential biomarker for prediabetes. / South Africa

Made available in DSpace on 2016-01-26T18:55:38Z (GMT). No. of bitstreams: 1 Juliana Domingos Archanjo dos Reis.pdf: 354121 bytes, checksum: 0cd34b34c6da8a41a0682be81e391638 (MD5) Previous issue date: 2013-09-23 / Seminal plasma is a complex of secretions of the accessory reproductive organs of males with effects on sperm function. The quality of seminal plasma proteins may contribute to the fertility of bulls. The aim of this study was to determine the influence of season on the morphologic characteristics of the testes, epididymis, sperm and seminal plasma proteins by SDS-PAGE in Bos taurus indicus and Bos taurus taurus, bulls raised extensively. In this study 5 Nellore and 2 Simmental bulls, wewe used evaluated the scrotal and testicular morphometry, semen quality and the seminal plasma protein profile in SDS-PAGE in the dry and rainy seasons. Was obtained for a testicular volume TV = 460.14 cm3 during the rainy season and TV = 571.26 cm3 in the dry season. With respect to Zebu, in the rainy season the TV was 524.75 cm3 and 515.13 cm3 in the dry season. Sperm motility in the dry season for the taurine and total sperm defects in the rainy season for this same group of animals, showed as critical situation in the seminal analysis, suggesting the same attention when selecting bulls for purposes of natural mating. it is observed in 100% of the samples of the protein bands of 14 kDa, 21 kDa and 65 kDa in two stations evaluated. The seasons influence on morphology, and semen. The subspecies taurine showed great plasticity testicular volumes reflected in the testicle that reduces the rainy season. With respect to morphology, we found that there were significant effects of the dry season, improving the quality of sperm morphology. For electrophoresis, it was verified the presence of a large diversity of protein bands present in seminal plasma, and the bands 14, 21 and 65 kDa present in all the animals studied subspecies stations. It is suggested that the three protein bands found in all samples probably have beneficial action in relation to the framework sperm of bulls, collaborating with fertility. / O plasma seminal é um complexo de secreções dos órgãos reprodutores acessórios dos machos e aparentemente exercem importantes efeitos sobre a função espermática. A qualidade das proteínas do plasma seminal pode colaborar com a fertilidade dos touros. O objetivo desse estudo foi de determinar a influência das estações do ano sobre as características morfológicas dos testículos, epidídimos, sêmen e das proteínas do plasma seminal por meio da eletroforese SDS PAGE em touros Bos taurus indicus e Bos taurus taurus, criados extensivamente. Foram utilizados 5 touros Nelore e 2 Simental, avaliou-se a morfometria testicular e escrotal, qualidade do sêmen e perfil proteico do plasma seminal em SDS-PAGE nas estações seca e chuvosa. Obteve-se para os taurinos um volume testicular VT = 460,14 cm3 na estação chuvosa e VT = 571,26 cm3 na estação seca. Com relação aos zebuínos, na estação chuvosa o VT foi de 524,75 cm3 e de 515,13 cm3 na estação seca. A motilidade espermática na estação seca para os taurinos e os defeitos espermáticos totais na estação chuvosa para esse mesmo grupo de animais, mostraram-se como pontos de estrangulamento dentro da análise do espermograma, sugerindo especial atenção dos mesmos quando da seleção de touros para fins de monta natural. As estações influenciaram nas características morfológicas e do sêmen. A subespécie taurina revelou uma grande plasticidade testicular, refletida na volumetria do testículo que se reduz na estação chuvosa. Com relação à morfologia espermática, verificou-se que houve efeito significativo da estação seca, melhorando a qualidade morfológica dos espermatozóides. Para a eletroforese, verificou-se a presença de grande diversidade de bandas proteicas presentes no plasma seminal, sendo as bandas de 14, 21 e 65 kDA presentes em todos os animais das duas subespécies nas estações estudadas. Sugere-se que as três bandas protéicas encontradas em todas as amostras, provavelmente, possuam ação benéfica em relação ao quadro espermático dos touros, colaborando com a fertilidade.

Made available in DSpace on 2016-07-18T17:53:12Z (GMT). No. of bitstreams: 1 Juliana Domingos Archanjo dos Reis.pdf: 354121 bytes, checksum: 0cd34b34c6da8a41a0682be81e391638 (MD5) Previous issue date: 2013-09-23 / Seminal plasma is a complex of secretions of the accessory reproductive organs of males with effects on sperm function. The quality of seminal plasma proteins may contribute to the fertility of bulls. The aim of this study was to determine the influence of season on the morphologic characteristics of the testes, epididymis, sperm and seminal plasma proteins by SDS-PAGE in Bos taurus indicus and Bos taurus taurus, bulls raised extensively. In this study 5 Nellore and 2 Simmental bulls, wewe used evaluated the scrotal and testicular morphometry, semen quality and the seminal plasma protein profile in SDS-PAGE in the dry and rainy seasons. Was obtained for a testicular volume TV = 460.14 cm3 during the rainy season and TV = 571.26 cm3 in the dry season. With respect to Zebu, in the rainy season the TV was 524.75 cm3 and 515.13 cm3 in the dry season. Sperm motility in the dry season for the taurine and total sperm defects in the rainy season for this same group of animals, showed as critical situation in the seminal analysis, suggesting the same attention when selecting bulls for purposes of natural mating. it is observed in 100% of the samples of the protein bands of 14 kDa, 21 kDa and 65 kDa in two stations evaluated. The seasons influence on morphology, and semen. The subspecies taurine showed great plasticity testicular volumes reflected in the testicle that reduces the rainy season. With respect to morphology, we found that there were significant effects of the dry season, improving the quality of sperm morphology. For electrophoresis, it was verified the presence of a large diversity of protein bands present in seminal plasma, and the bands 14, 21 and 65 kDa present in all the animals studied subspecies stations. It is suggested that the three protein bands found in all samples probably have beneficial action in relation to the framework sperm of bulls, collaborating with fertility. / O plasma seminal é um complexo de secreções dos órgãos reprodutores acessórios dos machos e aparentemente exercem importantes efeitos sobre a função espermática. A qualidade das proteínas do plasma seminal pode colaborar com a fertilidade dos touros. O objetivo desse estudo foi de determinar a influência das estações do ano sobre as características morfológicas dos testículos, epidídimos, sêmen e das proteínas do plasma seminal por meio da eletroforese SDS PAGE em touros Bos taurus indicus e Bos taurus taurus, criados extensivamente. Foram utilizados 5 touros Nelore e 2 Simental, avaliou-se a morfometria testicular e escrotal, qualidade do sêmen e perfil proteico do plasma seminal em SDS-PAGE nas estações seca e chuvosa. Obteve-se para os taurinos um volume testicular VT = 460,14 cm3 na estação chuvosa e VT = 571,26 cm3 na estação seca. Com relação aos zebuínos, na estação chuvosa o VT foi de 524,75 cm3 e de 515,13 cm3 na estação seca. A motilidade espermática na estação seca para os taurinos e os defeitos espermáticos totais na estação chuvosa para esse mesmo grupo de animais, mostraram-se como pontos de estrangulamento dentro da análise do espermograma, sugerindo especial atenção dos mesmos quando da seleção de touros para fins de monta natural. As estações influenciaram nas características morfológicas e do sêmen. A subespécie taurina revelou uma grande plasticidade testicular, refletida na volumetria do testículo que se reduz na estação chuvosa. Com relação à morfologia espermática, verificou-se que houve efeito significativo da estação seca, melhorando a qualidade morfológica dos espermatozóides. Para a eletroforese, verificou-se a presença de grande diversidade de bandas proteicas presentes no plasma seminal, sendo as bandas de 14, 21 e 65 kDA presentes em todos os animais das duas subespécies nas estações estudadas. Sugere-se que as três bandas protéicas encontradas em todas as amostras, provavelmente, possuam ação benéfica em relação ao quadro espermático dos touros, colaborando com a fertilidade.

Uma das características de qualidade dos vinhos espumantes, e que também impõe a sua identidade, é a aparência das borbulhas. Tradicionalmente, acredita-se que a capacidade de formação e estabilização dessas borbulhas depende de macromoléculas do vinho, em especial das proteínas, devido a sua ação tensoativa. Este trabalho de doutorado visou o estudo proteômico do vinho espumante brasileiro a fim de identificar quais proteínas estão presentes nesses vinhos para entender melhor a influência dessas na estabilização da espuma (perlage e colarinho), e com o intuito de potencializar essa característica em nossos produtos. Foram utilizados os métodos de extração de proteínas clássico, ácido tricloroacético/acetona e de última geração, biblioteca combinatória de ligantes peptídicos, sendo estas separadas por SDS-PAGE, 2DE e OFFGEL. As proteínas extraídas foram digeridas com tripsina e a mistura de peptídeos analisada por nLC-MS/MS com metodologia shotgun. Os resultados iniciais obtidos por eletroforese 2DE e OFFGEL, mostraram a presença de três grupos de proteínas de massa molecular distintas, sendo duas próximas a 25 kDa e uma próxima a 70 kDa. Estas proteínas parecem estar presentes nos vinhos em mais de uma isoforma evidenciado pelo espalhamento de todas as bandas de mesma massa molecular em diferentes pH. Foram identificadas 40 proteínas, sendo 17 proteínas de organismos do sub-reino Viridiplantae e 23 proteínas pertencentes ao gênero Saccharomyces, onde 10 e 6 proteínas, respectivamente, estão presentes em pelo menos duas amostras de espumantes nacionais. Dessas, seis proteínas foram identificadas pela primeira vez em vinhos. Três proteínas originárias da levedura Saccharomyces cerevisiae estão presentes em todos os produtos analisados, podendo essas proteínas serem as responsáveis pela melhor formação de espuma observada em nossos produtos em relação ao Champagne (vinho espumante tradicional da França). / The type of fizzy bubbles is one of the aspects that characterizes the quality of sparkling wines and also helps defining their identity. Traditionally, it is believed that the ability of these bubbles to form and stabilize depends on the macromolecules found in the wine, particularly proteins, due to their surfactant action. The aim of this work is the proteomic study of the brazilian sparkling wines in order to identify which proteins are present to better understand the influence of these molecules in the foam formation (perlage and collar), in order to improve our products. The protein extraction methods used were the classical TCA/acetone precipitation and the modern combinatory peptide ligand library. Then, proteins were separated by SDS-PAGE, 2DE and OFFGEL. The protein extracted were digested with trypsin and the peptide mixture were analyzed with nLC-MS/MS using the shotgun method. The first results obtained by electrophoresis 2DE and OFFGEL showed the presence of three groups of proteins with different molecular mass, two of them close to 25 kDa and the other one close to 70 kDa. These proteins appear to be present in wine in more than one isoform evidenced by spreading in all bands of similar molecular weight at different pH. In total, 40 proteins were identified, 17 protein from Viridiplantae sub-kingdom organisms and 23 proteins belonging to Saccharomyces genus, where 10 and 6 proteins, respectively, are present in at least two samples of domestic sparkling wines. Six of those proteins were identified in wine for the first time. Three proteins originating from Saccharomyces cerevisiae are present in all analyzed products, and those may be responsible for a better foam formation observed in our products in comparison to Champagne (traditional French sparkling wine).

O objetivo do presente estudo foi estabelecer os valores de referência do proteinograma de soro lácteo por meio da técnica de eletroforese SDS-PAGE para a lactação plena e avaliar os efeitos do processo de secagem da glândula mamária, fase colostral e primeiro mês de lactação, fase de lactação, número de lactações, isolamento bacteriano e infecção pelo VCAE nas proteínas da secreção láctea de cabras da raça Saanen. Foram analisadas, entre 2007 e 2010, 545 amostras de leite provenientes de 185 cabras em diversas fases da lactação. Durante a lactação plena, baseado nos resultados dos intervalos de confiança, foram determinados os seguintes valores de referência: proteína total entre 2.940,0 e 3.050 mg/dL; proteína do soro lácteo entre 903,0 e 973,0 mg/dL; lactoferrina entre 68,0 e 77,0 mg/dL; albumina entre 88,0 e 97,0 mg/dL; imunoglobulina cadeia pesada entre 93,3 e 103,0 mg/dL; imunoglobulina cadeia leve entre 132,7 e 146,0 mg/dL; β-lactoglobulina entre 299,0 e 329,0 mg/dL e α-lactoalbumina entre 213,0 e 229,5 mg/dL. Os valores absolutos de proteína total, proteína do soro e frações protéicas aumentam durante a secagem da glândula. Antes da secagem predominavam as frações de β-Lg e α-La, a partir do 3º dia, ocorre o surgimento das novas frações e a alteração do perfil protéico sem que haja o predomínio de nenhuma fração. A fase colostral, primeiras 24 horas de lactação, determinam as maiores concentrações de proteína total, proteína do soro e frações protéicas que diminuem após as primeiras 12 horas de lactação estabilizando após o 5º dia. No colostro as imunoglobulinas são predominantes, e após o período de transição do colostro para o leite as frações β-Lg e α-La são predominantes. Nos primeiros 15 dias de lactação, devido à influência da fase colostral, observa-se que as concentrações de proteína total e proteína do soro lácteo são maiores. A partir desse momento permanecem estáveis voltando a aumentar no final da lactação. As frações protéicas do soro de leite (lactoferrina, albumina sérica, imunoglobulina de cadeia pesada, imunoglobulina de cadeia leve, β-Lg e α-La) também são máximas nos primeiros 15 dias de lactação e diminuem ao longo do período. A concentração de proteína do soro e suas frações em cabras primíparas foi menor quando comparadas com cabras pluríparas. O isolamento bacteriano não influencia as concentrações de proteína total do leite e proteína do soro lácteo de cabras, contudo a concentração de lactoferrina é maior e as concentrações de β-Lg e α-La são menores em amostras com isolamento bacteriano. O CAEV não influencia as concentrações de proteína total do leite e proteína do soro lácteo de cabras, contudo a concentração de lactoferrina é maior e a concentração de e α-La é menor em cabras sororeagentes positivas ao VCAE. / The aim of this study was to establish reference values of the whey protein through the technique of SDS-PAGE for the full lactation and to evaluate the effects of the dry period of the mammary gland, colostral phase and first month of lactation, lactation, lactation number, bacterial isolation and VCAE infection in proteins of milk secretion in Saanen goats. Were analyzed between 2007 and 2010, 545 milk samples from 185 goats at different stages of lactation. During full lactation, based on the results of the confidence intervals were determined the following reference values: total protein between 2,940.0 and 3,050 mg / dL; whey protein between 903.0 and 973.0 mg / dL; lactoferrin between 68.0 and 77.0 mg / dL, serum albumin between 88.0 and 97.0 mg /dL, immunoglobulin heavy chain between 93.3 and 103.0 mg / dL, immunoglobulin light chain between 132.7 and 146, 0 mg / dL, β-lactoglobulin between 299.0 and 329.0 mg / dL and α-lactalbumin between 213.0 and 229.5 mg / dL. The absolute values of total protein, whey protein and protein fractions increase during the dry period. Prevailed prior to dry period the fractions of β-Lg and α-La from the 3rd day, occurs the emergence of new fractions and protein profile changes without the predominance of any fraction The colostral phase, the first 24 hours of lactation, determine the highest concentrations of total protein, whey protein and protein fractions that decrease after the first 12 hours of lactation stabilized after the 5th day. Immunoglobulin in colostrum is prevalent, and after the period of transition from colostrum to milk fractions β-Lg and α-La are predominant. In the first 15 days of lactation, due to the influence of colostral phase, it is observed that the concentrations of total protein and whey protein are higher. From then remain stable before rising again in late lactation. The protein fractions of whey (lactoferrin, serum albumin, immunoglobulin heavy chain, immunoglobulin light chain, β-Lg and α-La) are also maximal in the first 15 days of lactation and decrease during the period. The concentration of whey protein and protein fractions in heifers are smaller when compared with multiparous goats. Bacteria isolation does not influence the concentrations of total protein from milk and whey protein of goats, but the concentration of lactoferrin is increased and the concentrations of β-Lg and α-La is smaller in samples with bacterial isolation. The CAEV does not influence the concentrations of total protein and whey protein in goat, but the concentration of lactoferrin is higher and concentration of α-La is less in goat positive by the CAEV.

Ce travail a développé une nouvelle méthode pour l'identification et la quantification des peptides, par l'optimisation de certaines stratégies disponibles appropriées pour le marquage des peptides avec des métaux lanthanide, une séparation par nano-HPLC et détection UV, et suivi par MALDI MS. Tout d'abord, les peptides ont été marqués avec les trois métaux lanthanides différents et un réactif fonctionnel - DOTA. Les résultats montrent que la réaction de transformation en dérivé à l'aide du réactif chélateur DOTA-NHS-ester a été efficace pour des peptides individuels et des mélanges de peptides, vérifiées à partir de la relation m/z obtenue par MALDI MS. L'application optimisée d’un complexe (Cytochrome C digest) a montré des résultats comparables à ceux obtenus avec des peptides modèles. En parallèle, nous avons effectué l’optimisation pour la purification de métalloprotéine dans la bile de poisson, qui est signalée entant que biomarqueurs de contamination métallique de l'environnement. Des procédures différentes (différents moments de centrifugation et différentes températures de traitement thermique) et les agents (DTT, β-mercaptoéthanol et TCEP) réduisant ont été apliqués pour purifier les MT isolées de la bile et du foie des poissons (Oreochromis niloticus). Des analyses spectrophotométriques ont été utilisées pour quantifier les échantillons de MT, et le gel SDS-PAGE a été utilisé pour évaluer qualitativement les différents résultats de la procédure. Chaque procédure a en suíte été évaluée statistiquement, une méhtode des surfaces de réponse a été appliquée. Les MT de la bile semblent être plus adéquate pour la surveillance de l'environnement en ce qui concerne l'exposition récente à des xénobiotiques qui peuvent influer sur l'expression protéomique et metalloproteomique de cette matrice biologique. Une procédure d’exposition à des métaux dans le laboratoire a montré que les métaux étaient significativement importante pour l’évaluation de la contamination à partir de la quantification de MT, selon le traitement de données par une techinique de réseau neural. / This work developed a new method for the identification and quantification of peptides, by optimizing some of the available strategies suitable for labeling peptides with lanthanide metals with subsequent separation by nano-HPLC with UV detection, matrix-assisted laser desorption ionization-mass spectrometry (MALDI MS). First, peptides were labeled with the three different lanthanide metals using a functional DOTA-based reagent. The results demonstrate that the derivatization reaction using the chelating reagent DOTA-NHS-ester was effective for single peptides and peptide mixtures, verified from the m/z relation obtained by MALDI MS. The application of the optimized method in a more complex matrix (Cytochrome C digest) showed results comparable to those obtained with model peptides. In parallel, environmental analyses were conducted, by performing the standardization of metalloprotein purification in fish bile, since this matrix has been reported as a biomarker for environmental metal contamination. Different procedures (varying centrifugation times and heat-treatment temperatures) and reducing agents (DTT, β-mercaptoethanol and TCEP) were applied to purify MT isolated from fish (Oreochromis niloticus) bile and liver. Spectrophotometrical analyses were used to quantify the resulting MT samples, and SDS-PAGE gels were used to qualitatively assess the different procedure results. Each procedure was then statistically evaluated. A response surface methodology was applied for bile samples, in order to further evaluate the responses for this matrix. In an environmental context, biliary MT was lower than liver MT, and, bile MT seems to be more adequate in environmental monitoring scopes regarding recent exposure to xenobiotics that may affect the proteomic and metalloproteomic expression of this biological matrix. A procedure for exposure to metals in the laboratory showed that some metals are significantly important for the assessment of contamination from the quantification of MT, according to the data processing by atifical neural network (ANN).

Uma das características de qualidade dos vinhos espumantes, e que também impõe a sua identidade, é a aparência das borbulhas. Tradicionalmente, acredita-se que a capacidade de formação e estabilização dessas borbulhas depende de macromoléculas do vinho, em especial das proteínas, devido a sua ação tensoativa. Este trabalho de doutorado visou o estudo proteômico do vinho espumante brasileiro a fim de identificar quais proteínas estão presentes nesses vinhos para entender melhor a influência dessas na estabilização da espuma (perlage e colarinho), e com o intuito de potencializar essa característica em nossos produtos. Foram utilizados os métodos de extração de proteínas clássico, ácido tricloroacético/acetona e de última geração, biblioteca combinatória de ligantes peptídicos, sendo estas separadas por SDS-PAGE, 2DE e OFFGEL. As proteínas extraídas foram digeridas com tripsina e a mistura de peptídeos analisada por nLC-MS/MS com metodologia shotgun. Os resultados iniciais obtidos por eletroforese 2DE e OFFGEL, mostraram a presença de três grupos de proteínas de massa molecular distintas, sendo duas próximas a 25 kDa e uma próxima a 70 kDa. Estas proteínas parecem estar presentes nos vinhos em mais de uma isoforma evidenciado pelo espalhamento de todas as bandas de mesma massa molecular em diferentes pH. Foram identificadas 40 proteínas, sendo 17 proteínas de organismos do sub-reino Viridiplantae e 23 proteínas pertencentes ao gênero Saccharomyces, onde 10 e 6 proteínas, respectivamente, estão presentes em pelo menos duas amostras de espumantes nacionais. Dessas, seis proteínas foram identificadas pela primeira vez em vinhos. Três proteínas originárias da levedura Saccharomyces cerevisiae estão presentes em todos os produtos analisados, podendo essas proteínas serem as responsáveis pela melhor formação de espuma observada em nossos produtos em relação ao Champagne (vinho espumante tradicional da França). / The type of fizzy bubbles is one of the aspects that characterizes the quality of sparkling wines and also helps defining their identity. Traditionally, it is believed that the ability of these bubbles to form and stabilize depends on the macromolecules found in the wine, particularly proteins, due to their surfactant action. The aim of this work is the proteomic study of the brazilian sparkling wines in order to identify which proteins are present to better understand the influence of these molecules in the foam formation (perlage and collar), in order to improve our products. The protein extraction methods used were the classical TCA/acetone precipitation and the modern combinatory peptide ligand library. Then, proteins were separated by SDS-PAGE, 2DE and OFFGEL. The protein extracted were digested with trypsin and the peptide mixture were analyzed with nLC-MS/MS using the shotgun method. The first results obtained by electrophoresis 2DE and OFFGEL showed the presence of three groups of proteins with different molecular mass, two of them close to 25 kDa and the other one close to 70 kDa. These proteins appear to be present in wine in more than one isoform evidenced by spreading in all bands of similar molecular weight at different pH. In total, 40 proteins were identified, 17 protein from Viridiplantae sub-kingdom organisms and 23 proteins belonging to Saccharomyces genus, where 10 and 6 proteins, respectively, are present in at least two samples of domestic sparkling wines. Six of those proteins were identified in wine for the first time. Three proteins originating from Saccharomyces cerevisiae are present in all analyzed products, and those may be responsible for a better foam formation observed in our products in comparison to Champagne (traditional French sparkling wine).

The aim of the diploma thesis was to assess changes in pattern of legume storage proteins during germination. Four species of legumes were chosen for analyses ? Glycine max L., Lupinus angustifolius L., Pisum sativum L. and Vicia faba L. Seeds for analyses were sampled at the beginning, middle and end of germination. Proteins were extracted from lyophilised and homogenised material. These proteins were analysed by SDS-PAGE electrophoresis. The results proved that during seed germination the seed storage proteins cleave into smaller peptides, which forms new proteins. The intensity of protein bands in pea seeds was decreased in the area at around 48-45 kda and 40-36 kDa and the intensity of the proteins bands was increased at around the protein bands 25-23 kDa and 19-7 kDa. In lupine were not detected the protein bands over 39 kDa and during germination amount of protein bands in areas 15-7 kDa was increased

O objetivo do presente estudo foi estabelecer os valores de referência do proteinograma de soro lácteo por meio da técnica de eletroforese SDS-PAGE para a lactação plena e avaliar os efeitos do processo de secagem da glândula mamária, fase colostral e primeiro mês de lactação, fase de lactação, número de lactações, isolamento bacteriano e infecção pelo VCAE nas proteínas da secreção láctea de cabras da raça Saanen. Foram analisadas, entre 2007 e 2010, 545 amostras de leite provenientes de 185 cabras em diversas fases da lactação. Durante a lactação plena, baseado nos resultados dos intervalos de confiança, foram determinados os seguintes valores de referência: proteína total entre 2.940,0 e 3.050 mg/dL; proteína do soro lácteo entre 903,0 e 973,0 mg/dL; lactoferrina entre 68,0 e 77,0 mg/dL; albumina entre 88,0 e 97,0 mg/dL; imunoglobulina cadeia pesada entre 93,3 e 103,0 mg/dL; imunoglobulina cadeia leve entre 132,7 e 146,0 mg/dL; β-lactoglobulina entre 299,0 e 329,0 mg/dL e α-lactoalbumina entre 213,0 e 229,5 mg/dL. Os valores absolutos de proteína total, proteína do soro e frações protéicas aumentam durante a secagem da glândula. Antes da secagem predominavam as frações de β-Lg e α-La, a partir do 3º dia, ocorre o surgimento das novas frações e a alteração do perfil protéico sem que haja o predomínio de nenhuma fração. A fase colostral, primeiras 24 horas de lactação, determinam as maiores concentrações de proteína total, proteína do soro e frações protéicas que diminuem após as primeiras 12 horas de lactação estabilizando após o 5º dia. No colostro as imunoglobulinas são predominantes, e após o período de transição do colostro para o leite as frações β-Lg e α-La são predominantes. Nos primeiros 15 dias de lactação, devido à influência da fase colostral, observa-se que as concentrações de proteína total e proteína do soro lácteo são maiores. A partir desse momento permanecem estáveis voltando a aumentar no final da lactação. As frações protéicas do soro de leite (lactoferrina, albumina sérica, imunoglobulina de cadeia pesada, imunoglobulina de cadeia leve, β-Lg e α-La) também são máximas nos primeiros 15 dias de lactação e diminuem ao longo do período. A concentração de proteína do soro e suas frações em cabras primíparas foi menor quando comparadas com cabras pluríparas. O isolamento bacteriano não influencia as concentrações de proteína total do leite e proteína do soro lácteo de cabras, contudo a concentração de lactoferrina é maior e as concentrações de β-Lg e α-La são menores em amostras com isolamento bacteriano. O CAEV não influencia as concentrações de proteína total do leite e proteína do soro lácteo de cabras, contudo a concentração de lactoferrina é maior e a concentração de e α-La é menor em cabras sororeagentes positivas ao VCAE. / The aim of this study was to establish reference values of the whey protein through the technique of SDS-PAGE for the full lactation and to evaluate the effects of the dry period of the mammary gland, colostral phase and first month of lactation, lactation, lactation number, bacterial isolation and VCAE infection in proteins of milk secretion in Saanen goats. Were analyzed between 2007 and 2010, 545 milk samples from 185 goats at different stages of lactation. During full lactation, based on the results of the confidence intervals were determined the following reference values: total protein between 2,940.0 and 3,050 mg / dL; whey protein between 903.0 and 973.0 mg / dL; lactoferrin between 68.0 and 77.0 mg / dL, serum albumin between 88.0 and 97.0 mg /dL, immunoglobulin heavy chain between 93.3 and 103.0 mg / dL, immunoglobulin light chain between 132.7 and 146, 0 mg / dL, β-lactoglobulin between 299.0 and 329.0 mg / dL and α-lactalbumin between 213.0 and 229.5 mg / dL. The absolute values of total protein, whey protein and protein fractions increase during the dry period. Prevailed prior to dry period the fractions of β-Lg and α-La from the 3rd day, occurs the emergence of new fractions and protein profile changes without the predominance of any fraction The colostral phase, the first 24 hours of lactation, determine the highest concentrations of total protein, whey protein and protein fractions that decrease after the first 12 hours of lactation stabilized after the 5th day. Immunoglobulin in colostrum is prevalent, and after the period of transition from colostrum to milk fractions β-Lg and α-La are predominant. In the first 15 days of lactation, due to the influence of colostral phase, it is observed that the concentrations of total protein and whey protein are higher. From then remain stable before rising again in late lactation. The protein fractions of whey (lactoferrin, serum albumin, immunoglobulin heavy chain, immunoglobulin light chain, β-Lg and α-La) are also maximal in the first 15 days of lactation and decrease during the period. The concentration of whey protein and protein fractions in heifers are smaller when compared with multiparous goats. Bacteria isolation does not influence the concentrations of total protein from milk and whey protein of goats, but the concentration of lactoferrin is increased and the concentrations of β-Lg and α-La is smaller in samples with bacterial isolation. The CAEV does not influence the concentrations of total protein and whey protein in goat, but the concentration of lactoferrin is higher and concentration of α-La is less in goat positive by the CAEV.