Figure 6

Effects of rapid stabilization on protein glycosylation and acetylation. (A) SDS-PAGE separated liver total protein and glyco-protein levels were determined by SyproRuby (total) and ProQ Emerald (glyco) staining, respectively. (B) Stabilization had no effect, either positive or negative, on the ratio of glyco:total protein. Data are presented as mean ± S.E.M., n = 3/group. (C) Total acetylated lysine was assessed, and stabilization followed by 2 hours at 4°C resulted in increased acetylated protein to total protein levels as compared to non-stabilized samples stored at 4°C for 2 hours. Data are presented as mean ± S.E.M., n = 6/group (*p < 0.05, paired t-test). (D) Representative blot of total acetylated lysine in immediately stabilized samples followed by 2 hours at room temperature or 4°C prior to cryostorage and control samples stored at room temperature or 4°C for 2 hours. F - snap frozen; DF - Denator, snap freeze; FD - snap freeze, Denator; RT - room temperature; DRT - Denator, room temperature 2 hrs; 4°C - wet ice 2 hrs; D4°C - Denator, wet ice 2 hrs.