Two-dimenttional Gel Electrophoresis Analysis of Bacterial Proteins During Bacillus mucilaginosus on Weathering of Phosphorite
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    Abstract:

    The aim of this study was to examine the difference and change of Bacillus mucilaginosus proteins on weathering of phosphorite in order to provide further understanding of the molecular biological mechanism in the bacterial weathering. The concrete methods are described as follows: mineral powder was put into liquid culture medium and B. mucilaginosus was incubated in the medium. The control had no mineral powder in the medium. The treatment and controls were cultured simultaneously under the same condition. In 10 days, after the supernatant was centrifuged. The precipitation was used to analyze the protein differences between the treatment and the controls by 2-dimenttional gel electrophoresis (2-DE). Software and comparison of the 2-DE pictures of bacterial proteins revealed (1134±98) visible protein spots in the treatment group, and (729±53) visible protein spots in the control group. The difference had significance of statistics (P<0.05). To compare the bacterial protein expression contents of the treatment group with those of the control group, there were 496 differential protein spots, including 214 protein spots which indicated that the protein contents increased, 75 protein spots were indicative of a decrease, and 207 proteins were newly synthesized. It is proposed that some protein expression was activated after the input of mineral powder. Newly synthesized proteins, the increase of expression contents and reduction of proteins may be connected with bacterial metabolic regulations, cell activation and signal transmission. The results revealed the impact of mineral to bacteria, and the molecular biological mechanism about the adjustability of environment change.

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CHEN Shu, LIU Cong-Qiang, LIAN Bin. Two-dimenttional Gel Electrophoresis Analysis of Bacterial Proteins During Bacillus mucilaginosus on Weathering of Phosphorite[J]. Microbiology China, 2009, 36(3): 0334-0338

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