Purification and characterization of
proteins/peptides from Ginger (Zingiber officinale)
Ginger is the rhizome of the plant, Zingiber officinale. It is an
important ingredient of species used in traditional South Asian
cuisines. In Indian, Pakistani, and Chinese folk medicine, ginger
is used for gastro-intestinal disorders, nausea, vomiting, inflammatory
diseases, muscle and joint pain. Limited studies reported on
the bioactive proteins from ginger extract. In a preliminary
study, proteins/peptides from ginger root will be isolated by mild acid
extraction technique. Proteins and peptides will be purified and
characterized by using various analytical techniques, such as gel
filtration, ion-exchange and reversed phase chromatography, as well as
electrophoresis and mass spectrometry. During this ten week
fellowship, you will be provided with hands-on training using various
analytical tools and their data analysis, such as gel electrophoresis
(SDS-PAGE), liquid chromatography systems (FPLC/HPLC) and MALDI-TOF Mass
Spectrometer.
