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. 2008 Oct 20;3(10):e3453. doi: 10.1371/journal.pone.0003453

Figure 2. Composition analysis of transgenic milk.

Figure 2

(A) Comparison of basic components of transgenic milk with those of conventional milk. Open bars, milk of 211; gray bars, milk of xiang; black bars, milk of non-transgenic cattle. (B) Analysis of proteins in whole milk via 15% SDS-PAGE. Whole milk (1.5 µl) of each group was loaded. M, protein marker; hLF, human lactoferrin standard; Human, human milk; Xiang, milk of hLF-transgenic calf xiang; T genic, milk of EGFP-NEO-transgenic calves; Clone, milk of cloned calves; calf, milk of non-transgenic calves; cow, milk of non-transgenic cows. (C) Global profiles of proteins expressed in non-transgenic milk (top) and transgenic milk (bottom) via two-dimensional gel electrophoresis. Total protein (25 µg) was loaded. The double-headed arrows indicate the range of pH. The protein spots labeled A and B correspond to β-lactoglobulin variant a and β-lactoglobulin variant b, respectively.