PXD000907 is an
original dataset announced via ProteomeXchange.
Dataset Summary
Title | Roasted English Walnut Label-Free LC-MS/MS Quantification |
Description | Thermal processing of allergenic foods has the potential to induce a number of changes in the constituent allergens, but many of the effects of heat treatment are poorly defined. Like numerous other commonly allergenic tree nuts, walnuts often undergo heat treatment, such as roasting, prior to consumption. This study evaluated the changes in solubility and detectability of allergens from roasted walnuts using tandem mass spectrometry methods. Walnuts were roasted at 132 °C or 180 °C for 5, 10, or 20 minutes prior to preparation for LC-MS/MS using sequential or simultaneous protocols for extraction and trypsin digestion. LC-MS/MS data analysis incorporated label-free quantification and Maillard adduct screening. Relatively minor changes in detection were demonstrated following roasting in some allergenic proteins (2S albumin, LTP, and the 7S vicilin N-terminal region) with the LC-MS/MS method. The mature 7S vicilin and 11S legumin, however, showed significantly increased detection in the highest heat treatment sample when using the simultaneous extraction/digestion protocol, an effect likely due to increased digestibility of the proteins following heating. The results of this study indicate that individual walnut allergens respond differently to thermal processing, and the detection of these proteins by LC-MS/MS is dependent on the protein in question, its susceptibility to proteolytic digestion, the degree of thermal processing, and the sample preparation methodology. |
HostingRepository | PRIDE |
AnnounceDate | 2016-05-18 |
AnnouncementXML | Submission_2016-05-18_03:58:45.xml |
DigitalObjectIdentifier | https://dx.doi.org/10.6019/PXD000907 |
ReviewLevel | Peer-reviewed dataset |
DatasetOrigin | Original dataset |
RepositorySupport | Supported dataset by repository |
PrimarySubmitter | Melanie Downs |
SpeciesList | scientific name: Juglans regia (English walnut); NCBI TaxID: 51240; |
ModificationList | monohydroxylated residue; iodoacetamide derivatized residue |
Instrument | LTQ Orbitrap Elite |
Dataset History
Revision | Datetime | Status | ChangeLog Entry |
0 | 2014-04-16 03:22:05 | ID requested | |
⏵ 1 | 2016-05-18 03:58:47 | announced | |
Publication List
Downs ML, Baumert JL, Taylor SL, Mills EN, Mass spectrometric analysis of allergens in roasted walnuts. J Proteomics, 142():62-9(2016) [pubmed] |
Keyword List
curator keyword: Biological |
submitter keyword: Walnut, Food Allergens, Thermal Processing |
Contact List
Clare Mills |
contact affiliation | Institute of Inflammation and Repair Manchester Institute of Biotechnology University of Manchester |
contact email | clare.mills@manchester.ac.uk |
lab head | |
Melanie Downs |
contact affiliation | Department of Food Science and Technology |
contact email | mdowns2@unl.edu |
dataset submitter | |
Full Dataset Link List
Dataset FTP location
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PRIDE project URI |
Repository Record List
[ + ]
[ - ]
- PRIDE
- PXD000907
- Label: PRIDE project
- Name: Roasted English Walnut Label-Free LC-MS/MS Quantification