Skim milk
Skim milk is a dairy product that is obtained by removing the cream from whole milk. It contains less fat and calories compared to whole milk while retaining essential nutrients such as protein, calcium, and vitamins.
Lab products found in correlation
6 protocols using skim milk
Western Blot Analysis of Phospho-GSK3α/β
VACV Infection Impact on HEp-2 Cells
Western Blot Antibody Validation
H. pylori Infection and CagA Phosphorylation
H. pylori grown on WC Dent plates for two days were collected, resuspended in BHI medium, and counted based on their optical density (OD600), with OD600 = 1 = 2 × 108 bacteria. The number of bacteria required for a multiplicity of infection (MOI) of 50 was determined, added to the eukaryotic cells and incubated for 6 h at 37 °C /5% CO2. After infection, the cells were washed 1x with PBS, lysed with Laemmli buffer + 50mM DTT, and run in an SDS-PAGE on 6% polyacrylamide gels followed by a Western blot onto nitrocellulose membranes (GE Healthcare, Chicago, IL, USA). The Western blot membrane was blocked with 5% skim milk (Carl Roth, Karlsruhe, Germany)/PBST probed with mouse anti-pTyr (1:300), rabbit anti-CagA serum (1:3000), and rabbit anti-GAPDH (1:1000) or anti-alpha tubulin (1:1000, loading control) in 5% Bovine serum albumin (Applichem, Darmstadt, Germany)/PBST. The CagA blot was reprobed with the anti-pTyr antibody to detect phosphorylated CagA.
Quantifying Myocardial MMP-9 Expression
Protein Analysis in Aortic Lysates
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