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Plasmid DNA interactions with lanthanoide compounds
Gőghová, Sabína ; Španová, Alena (referee) ; Rittich, Bohuslav (advisor)
In the theoretical part of bachelor thesis, literature was summarised on the isolation and purification of plasmid DNA, the application of lanthanides as non enzymatic nucleases and practical importance of lanthanide compounds in medicine. In the experimental part of the thesis, plasmid DNA pUC19 was isolated by the method of alkaline lysis. Isolated plasmid DNA was cleaved by neodymium trichloride at 70 °C in different intervals. Gel electrophoresis was used for evaluation of experiments.
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DNA isolation from selected vegetable products (paprika)
Gőghová, Sabína ; Kuderová,, Alena (referee) ; Kovařík, Aleš (advisor)
The diploma thesis deals with micromethod of DNA isolation from ten differently processing food products containing pepper (Capsicum annum). PCR ready DNA was isolated by magnetic particles PGMA functionalized by carboxyl groups from homogenates prepared in lysis buffer with CTAB. Quantity and quality of DNA was estimated using spectrophotometric measurements and verified using PCR methods with primers specific for plant rDNA. Quality of isolated DNA varied depending on processing technology. DNA isolated from smoked grinded peppers and from heat treated food products was degraded and amplified with primers F_26S and R_26S (PCR product 220 bp) in contrary to the primers F_18S and R_5.8S (PCR product 700 bp). DNA isolated from the other food products was amplified with primers F_18S and R_5.8S (PCR product 700 bp). PCR product from one grinded pepper (Žitavská paprika) was cloned and sequenced.
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DNA isolation from selected vegetable products (paprika)
Gőghová, Sabína ; Kuderová,, Alena (referee) ; Kovařík, Aleš (advisor)
The diploma thesis deals with micromethod of DNA isolation from ten differently processing food products containing pepper (Capsicum annum). PCR ready DNA was isolated by magnetic particles PGMA functionalized by carboxyl groups from homogenates prepared in lysis buffer with CTAB. Quantity and quality of DNA was estimated using spectrophotometric measurements and verified using PCR methods with primers specific for plant rDNA. Quality of isolated DNA varied depending on processing technology. DNA isolated from smoked grinded peppers and from heat treated food products was degraded and amplified with primers F_26S and R_26S (PCR product 220 bp) in contrary to the primers F_18S and R_5.8S (PCR product 700 bp). DNA isolated from the other food products was amplified with primers F_18S and R_5.8S (PCR product 700 bp). PCR product from one grinded pepper (Žitavská paprika) was cloned and sequenced.
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|
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Plasmid DNA interactions with lanthanoide compounds
Gőghová, Sabína ; Španová, Alena (referee) ; Rittich, Bohuslav (advisor)
In the theoretical part of bachelor thesis, literature was summarised on the isolation and purification of plasmid DNA, the application of lanthanides as non enzymatic nucleases and practical importance of lanthanide compounds in medicine. In the experimental part of the thesis, plasmid DNA pUC19 was isolated by the method of alkaline lysis. Isolated plasmid DNA was cleaved by neodymium trichloride at 70 °C in different intervals. Gel electrophoresis was used for evaluation of experiments.
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