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Effects of thawing, refreezing and storage conditions of tissue samples and protein extracts on 2‐DE spot intensity
Author(s) -
Weist Stephanie,
Brunkau Cindy,
Wittke Janosch,
Eravci Murat,
Broedel Oliver,
Krause Eberhard,
Stephanowitz Heike,
Eravci Selda,
Baumgartner Andreas
Publication year - 2010
Publication title -
proteomics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.26
H-Index - 167
eISSN - 1615-9861
pISSN - 1615-9853
DOI - 10.1002/pmic.200900471
Subject(s) - proteome , chemistry , storage protein , chromatography , food science , biochemistry , gene
We report that reliable quantitative proteome analyses can be performed with tissue samples stored at −80°C for up to 10 years. However, storing protein extracts at 4°C for 24 h and freezing protein extracts at −80°C and thawing them significantly altered 41.6 and 17.5% of all spot intensities on 2‐DE gels, respectively. Fortunately, these storing effects did not impair the reliability of quantifying 2‐DE experiments. Nonetheless, the results show that freezing and storage conditions should be carefully controlled in proteomic experiments.