lysaten

Lysaten is the Dutch plural form of lysaat, the term used in cell and molecular biology to describe a solution containing the intracellular contents released when a cell is disrupted. A lysaat can originate from bacteria, yeast, plant, or animal cells and its composition depends on the lysis method and subsequent processing. Typical components include soluble proteins, nucleic acids, lipids, metabolites, and fragments of organelles.

Preparation methods fall into three broad categories. Chemical lysis uses detergents or hypotonic buffers to break membranes. Enzymatic lysis employs enzymes such as lysozyme to weaken cell walls in microbes. Physical methods include sonication, high-pressure homogenization, mechanical grinding, or freeze–thaw cycles. After lysis, lysaten are often clarified by centrifugation to remove debris, yielding a crude or clarified lysaat. Further fractionation can separate cytosolic from membrane-associated components or other organelle-enriched fractions.

Applications of lysaten are widespread in research and diagnostics. They serve as starting material for protein extraction for Western blotting, ELISA, or mass spectrometry; for enzymatic activity assays; and for nucleic acid isolation. Lysaten enable studies of protein interactions, cellular pathways, and localization. In clinical or diagnostic settings, lysates from samples may be used for biomarker analyses or preparative steps in nucleic acid detection.

Storage and handling considerations include keeping lysaten on ice during preparation, adding protease and RNase inhibitors as needed, and minimizing freeze–thaw cycles by aliquoting. Long-term storage is typically at −80°C or in liquid nitrogen. Etymology traces lysaten to the concept of lysis, with lysaat as the singular form in Dutch. See also lysate and cell fractionation.