| 摘要: |
| 在分析经典制备工艺及培养基配方的基础上，设计出简便、有效的改良法制备65 kD热休克蛋白。［方法］将BCG（卡介苗）在罗氏培养基上培养，然后转至苏通氏培养基内培养，42 ℃水浴休克55 min，过滤除菌，浓缩测蛋白质量浓度。［结果］经浓缩后的滤液用SDS-PAGE电泳分析显示为一条蛋白带，相对分子质量为65 kD。［结论］表明方法可行。 |
| 关键词: 热休克蛋白 IDDM BCG |
| DOI：10.11724/jdmu.2002.04.23 |
| 分类号:R-331 |
| 基金项目: |
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MA Jie1, YANG Guang1, LIU Hui1, BAI Yun-hai2
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1.Department of Immunology,Dalian Medical University，Dalian 116027 China;2.Section of Clinical Laboratory,The Third People's Hospital of Jinzhou, Dalian 116000，China）
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| Abstract: |
| To develop a more convenient and efficient method for preparation of 65 kD heat shock protein by analysis of classical preparation technique and culture medium composition. ［Methods］ Bacillus Calmette-Guerin (BCG) was cultured in Robertson's cooked meat medium, then it was transferred to Sutong's medium. After shock stimulation in water bath at 42℃ for 55 minutes, the medium was filtrated to get rid of BCG, followed by concentration to determine the quantity of protein. ［Results］ Sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) of concentrated filtration showed a band of 65 kD protein. ［Conclusion］ We established the desired preparation method. |
| Key words: heat shock protein IDDM BCG |