Issue 12, 2010
From the journal:

Lab on a Chip

Rapid microscale in-gel processing and digestion of proteins using surface acoustic waves†

Ketav P. Kulkarni,a   Sri H. Ramarathinam,b   James Friend,c   Leslie Yeo,c   Anthony W. Purcell*b  and  Patrick Perlmutter*a  

* Corresponding authors

a School of Chemistry, Monash University, PO Box 23, Melbourne, Australia
E-mail: patrick.perlmutter@sci.monash.edu.au
Fax: +613 9905 4597
Tel: +613 9905 4522

b Department of Biochemistry, Bio21 Molecular Science and Biotechnology Institute, University of Melbourne, 30 Flemington Road, Parkville, Victoria, Australia

c MicroNanophysics Research Laboratory, Department of Mechanical and Aerospace Engineering, Monash University, Melbourne, Victoria, Australia

Abstract

A new method for in-gel sample processing and tryptic digestion of proteins is described. Sample preparation, rehydration, in situ digestion and peptide extraction from gel slices are dramatically accelerated by treating the gel slice with surface acoustic waves (SAWs). Only 30 minutes total workflow time is required for this new method to produce base peak chromatograms (BPCs) of similar coverage and intensity to those observed for traditional processing and overnight digestion. Simple set up, good reproducibility, excellent peptide recoveries, rapid turnover of samples and high confidence protein identifications put this technology at the fore-front of the next generation of proteomics sample processing tools.

Graphical abstract: Rapid microscale in-gel processing and digestion of proteins using surface acoustic waves

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Article information

DOI
https://doi.org/10.1039/C001501F
Article type
Communication
Submitted
22 Jan 2010
Accepted
12 Mar 2010
First published
26 Mar 2010

Lab Chip, 2010,10, 1518-1520

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Rapid microscale in-gel processing and digestion of proteins using surface acoustic waves

K. P. Kulkarni, S. H. Ramarathinam, J. Friend, L. Yeo, A. W. Purcell and P. Perlmutter, Lab Chip, 2010, 10, 1518 DOI: 10.1039/C001501F

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