Lowry protein assay

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The Lowry protein assay is a biochemical assay for determining the total level of protein in a solution. The total protein concentration is exhibited by a color change of the sample solution in proportion to protein concentration, which can then be measured using colorimetric techniques. It is named for the biochemist Oliver H. Lowry who developed the reagent in the 1940's. His 1951 paper describing the technique is one of the most-highly cited papers ever in the scientific literature, cited over 200,000 times.^[1][2]

Mechanism

The method combines the reactions of copper ions with the peptide bonds under alkaline conditions (the Biuret test) with the oxidation of aromatic protein residues. The Lowry method is best used with protein concentrations of 0.01-1.0 mg/mL. and is based on the reaction of Cu⁺, produced by the oxidation of peptide bonds, with Folin-Ciocalteu reagent (a mixture of phosphotungstic acid and phosphomolybdic acid in the Folin-Ciocalteu reaction). The reaction mechanism is not well understood, but involves reduction of the Folin reagent and oxidation of aromatic residues (mainly tryptophan, also tyrosine). The concentration of the reduced Folin reagent is measured by absorbance at 750 nm^[3]. As a result, the total concentration of protein in the sample can be deduced from the concentration of Trp and Tyr residues that reduce the Folin reagent.

The method was first proposed by Lowry in 1951. The Bicinchoninic acid assay and the Hartree-Lowry assay are subsequent modifications of the original Lowry procedure.

See also

• Biuret test - another method for estimating the concentration of protein in a solution

References

External links

• Lowry Method: A Protein Assay