ISOLATION OF DNA FROM BLACK PEPPER (2% CTAB, MODIFIED DOYLE AND DOYLE PROTOCOL)Download
Pre-heated 10 ml extraction buffer with 50µl 0.5% Beta-mercaptoethanol to 600C.
Ground 2g tissue to fine powder with liquid nitrogen. Added 50 mg PVPP and mixed. Transferred the contents into the centrifuge tube containing 10ml CTAB buffer pre-heated to 600C and shaken gently.
Incubated the tube for 1 hr at 600C, shaken intermittently in every 10 minutes and cooled to room temperature.
Added 10ml of chloroform-isoamyl alcohol (24:1) and mixed gently by inverting tubes about 25 times to form an emulsion.
Spun at 5000rpm for 15 minutes and transferred aqueous phase to new centrifuge tube using cut tips. If cloudy added 6ml of chloroform-isoamyl alcohol and repeated the step.
Transferred clear aqueous phase to fresh centrifuge. Added 2.5 ml 5M NaCl and mixed.
Added 10ml cold ethanol, mixed gently and refrigerated overnight at -200C.
Centrifuged at 3000rpm for 3 minutes,then increased the speed to 5000rpm for 3 minutes at room temperature. Poured off the supernatant, washed the pellet with 2ml 76% ethanol, centrifuged as above for 3 minutes.
Repeated washing twice
Drained out the supernatant. Removed ethanol without completely drying DNA by leaving tubes uncovered at 370C for 20-30 minutes or vacuum dry at room temperature.
Re-suspended the pellet in 1ml TE and pppoled by using cut tips.
Added RNAase to a final concentration of 10µg/ml. Incubated at 370C for 30 minutes.
Agarose Gel electrophoresis carried out with 0.8% agarose gel, added 8µl ethidium bromide (10µg/ml) into 200ml 1X TAE buffer.
DNA quantified by using eppendorf biophotometer.
Under the authority of IISR, developed by
the Bioinformatics Centre