title: HPTLC-aptastaining - Innovative protein detection system for high-performance thin-layer chromatography.
abstract: Protein analysis using high-performance thin-layer chromatography (HPTLC) is not commonly used but can complement traditional electrophoretic and mass spectrometric approaches in a unique way. Due to various detection protocols and possibilities for hyphenation, HPTLC protein analysis is a promising alternative for e.g., investigating posttranslational modifications. This study exemplarily focused on the investigation of lysozyme, an enzyme which is occurring in eggs and technologically added to foods and beverages such as wine. The detection of lysozyme is mandatory, as it might trigger allergenic reactions in sensitive individuals. To underline the advantages of HPTLC in protein analysis, the development of innovative, highly specific staining protocols leads to improved sensitivity for protein detection on HPTLC plates in comparison to universal protein derivatization reagents. This study aimed at developing a detection methodology for HPTLC separated proteins using aptamers. Due to their affinity and specificity towards a wide range of targets, an aptamer based staining procedure on HPTLC (HPTLC-aptastaining) will enable manifold analytical possibilities. Besides the proof of its applicability for the very first time, (i) aptamer-based staining of proteins is applicable on different stationary phase materials and (ii) furthermore, it can be used as an approach for a semi-quantitative estimation of protein concentrations.
authors.affiliation: University of Hamburg, Hamburg School of Food Science, Institute of Food Chemistry, Grindelallee 117, D-20146 Hamburg.
authors.forename: Lena
authors.initials: L
authors.lastname: Morschheuser
authors.affiliation: University of Hamburg, Hamburg School of Food Science, Institute of Food Chemistry, Grindelallee 117, D-20146 Hamburg.
authors.forename: Hauke
authors.initials: H
authors.lastname: Wessels
authors.affiliation: University of Hamburg, Hamburg School of Food Science, Institute of Food Chemistry, Grindelallee 117, D-20146 Hamburg.
authors.forename: Christina
authors.initials: C
authors.lastname: Pille
authors.affiliation: University of Hamburg, Hamburg School of Food Science, Institute of Food Chemistry, Grindelallee 117, D-20146 Hamburg.
authors.forename: Judith
authors.initials: J
authors.lastname: Fischer
authors.affiliation: University of Hamburg, Hamburg School of Food Science, Institute of Food Chemistry, Grindelallee 117, D-20146 Hamburg.
authors.forename: Tim
authors.initials: T
authors.lastname: Hünniger
authors.affiliation: University of Hamburg, Hamburg School of Food Science, Institute of Food Chemistry, Grindelallee 117, D-20146 Hamburg.
authors.forename: Markus
authors.initials: M
authors.lastname: Fischer
authors.affiliation: University of Hamburg, Hamburg School of Food Science, Institute of Food Chemistry, Grindelallee 117, D-20146 Hamburg.
authors.forename: Angelika
authors.initials: A
authors.lastname: Paschke-Kratzin
authors.affiliation: University of Hamburg, Hamburg School of Food Science, Institute of Food Chemistry, Grindelallee 117, D-20146 Hamburg.
authors.forename: Sascha
authors.initials: S
authors.lastname: Rohn
mesh_terms: D000818:Animals; D002645:Chickens; D002855:Chromatography, Thin Layer / Q000379:methods; D009113:Muramidase / Q000032:analysis*; D013194:Staining and Labeling / Q000379:methods*; D013552:Swine
chemical_list: D009113:Muramidase