20190226: IP swine sciatic nerve (CNTN1+ and C-)

Samples:

  • 15-198 (CNTN1+)
  • Negative control

Nerve lysate:

  • Clean and disgregate the tissue as much as possible
  • Grind (crush) the nerves with a Potter Homogenizer (in 1 ml of Lysis Buffer from the Pierce Magnetic IP kit + protease inhibitors).
  • We use 400 microl of the lysate for every sample, and we keep the rest at -20ºC.

Pierce Magnetic IP Kit

  • Incubate the tissue with the serum of the patient to be analyzed 1h at RT in constant rotation.
    • For IgG: 1/100
  • To prepare the magnetic beads: Put 25 μl of Pierce Protein A / G Magnetic Beads into 2 eppendorfs
  • Add 175 μl of IP Lysis / Wash Buffer and vortex (gently)
  • Put the tube in the magnetic support. Remove the supernatant (without removing the eppendorf from the support)
  • Add 1 ml of IP Lysis / Wash Buffer and vortex (gently). Put back in the magnetic support and remove the supernatant.
  • Add the antigen-antibody mixture (first part) to the eppendorf with the washed magnetic beads and incubate at room temperature for 1 hour in agitation (rotation).
  • Put the eppendorfs on the magnetic support and remove the supernatant.
  • Add 500 μl of IP Lysis / Wash buffer (with protease inhibitors) and mix. Put the eppendorfs on the magnetic support and remove the supernatant.
  • Repeat washing
  • Add 500 μl of ultra pure distilled water and mix. Put the samples on the magnetic support and remove the supernatant.
  • Add 100 μl of Lane Marker Sample Buffer (diluted 5x in distilled water) to the tube and heat to 96 – 100 ° C for 10 minutes
    • The amount of Lane Marker Sample Buffer can be changed depending on the objective of the IP.
  • Put the eppendorfs in the magnetic support (the magnetic beads will separate from the antigen-antibody solution)
  • With the supernatant perform the acrylamide gel electrophoresis (save the samples at -20ºC until the electrophoresis is done)
Print Friendly, PDF & Email

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.