Project PXD012142

PRIDE Assigned Tags:
Biological Dataset

Summary

Title

Proteomics analysis of goat milk peptides with potential biological activity

Description

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.

Contact

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 )

Submission Date

21/12/2018

Publication Date

12/06/2019

Tissue

milk

Instrument

Orbitrap Fusion

Software

Not available

Quantification

Not available

Experiment Type

Shotgun proteomics

Publication

    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