Proteomics analysis of goat milk peptides with potential biological activity
Time course profile comparison of goat kefir peptides with potential biological activity
Sample Processing Protocol
Kefir grains were added to semi-skimmed goat milk (8% w/v) and fermentation was carried out for 12, 24 and 36 hours. Raw milk was used as control. Peptides present either in the raw milk or the fermented products were collected using diafiltration devices (Amicon, Millipore). The fraction containing the peptides were cleaned with Oasis-HLB cartridges (Waters) and analysed by LC-MS/MS.
Data Processing Protocol
Thermo raw files were processed with Sequest HT from Proteome Discoverer 2.1 setting Precursor Ions Detector Algorithm to peptide quantitation. Peptides were identified against Uniprot_Capra hircus_Nov2016 fasta database. Non-specific Enzyme were set to on.
Carlos Fuentes, Proteomics Expert at University of Cordoba
Manuel J. Rodriguez-Ortega, Associate Professor Departamento de Bioquímica y Biología Molecular, Universidad de Córdoba, Campus de Excelencia Internacional CeiA3, Córdoba, Spain. ( lab head )
Izquierdo-González JJ, Amil-Ruiz F, Zazzu S, Sánchez-Lucas R, Fuentes-Almagro CA, Rodríguez-Ortega MJ. Proteomic analysis of goat milk kefir: Profiling the fermentation-time dependent protein digestion and identification of potential peptides with biological activity. Food Chem. 2019 295:456-465 PubMed: 31174782