PXD014434

PXD014434 is an original dataset announced via ProteomeXchange.

Title	Proteomic and peptidomic UHPLC-ESIProteomic and peptidomic UHPLC-ESI MS/MS analysis of cocoa beans fermented using the Styrofoam box method MS/MS analysis of cocoa beans fermented using the Styrofoam box method
Description	Fermentation is essential for cocoa flavour development, as during this process key flavour precursors are formed from the degradation of the major cocoa bean storage proteins. This work characterises the peptide and protein profiles of Theobroma cacao beans of the genotype IMC 67 at different fermentation stages, using the Styrofoam box fermentation method and employing UHPLC-ESI MS/MS for the analysis of peptides and proteins extracted from the beans. A total of 1058 endogenous peptides were identified and quantified over four fermentation time points. The majority of these peptides were formed during the early stage of fermentation and originated predominantly from the proteolysis of two storage proteins - vicilin and a 21 kDa albumin. The changes in the peptide profile over fermentation were subsequently evaluated, and potential markers for assessing the degree of fermentation were identified. In particular, changes of the relative abundance of the major cocoa proteins detected can be proposed as potential markers for the fermentation stage. Furthermore, PCA analysis of both the peptidomic and proteomic data has allowed differentiation of beans at different fermentation stages.
HostingRepository	PRIDE
AnnounceDate	2020-02-05
AnnouncementXML	Submission_2020-05-18_05:23:41.xml
DigitalObjectIdentifier	https://dx.doi.org/10.6019/PXD014434
ReviewLevel	Peer-reviewed dataset
DatasetOrigin	Original dataset
RepositorySupport	Supported dataset by repository
PrimarySubmitter	Emanuele Scollo
SpeciesList	scientific name: Theobroma cacao; NCBI TaxID: 3641;
ModificationList	Oxidation; Acetyl; Carbamidomethyl
Instrument	Q Exactive

Revision	Datetime	Status	ChangeLog Entry
0	2019-07-01 01:38:53	ID requested
1	2020-02-05 06:59:25	announced
⏵ 2	2020-05-18 05:23:42	announced	2020-05-18: Updated publication reference for PubMed record(s): 32045819.

Scollo E, Neville DCA, Oruna-Concha MJ, Trotin M, Umaharan P, Sukha D, Kalloo R, Cramer R, Proteomic and peptidomic UHPLC-ESI MS/MS analysis of cocoa beans fermented using the Styrofoam-box method. Food Chem, 316():126350(2020) [pubmed]

submitter keyword: Theobroma cacao, cocoa beans, plant proteomics, fermentation, cocoa beans peptides

Rainer Cramer
contact affiliation	Head of Mass Spectrometry and Proteomics, University of Reading
contact email	r.k.cramer@rdg.ac.uk
lab head
Emanuele Scollo
contact affiliation	University of Reading
contact email	e.scollo@hotmail.it
dataset submitter

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PRIDE project URI

• PRIDE
  1. PXD014434
     1. Label: PRIDE project
     2. Name: Proteomic and peptidomic UHPLC-ESIProteomic and peptidomic UHPLC-ESI MS/MS analysis of cocoa beans fermented using the Styrofoam box method MS/MS analysis of cocoa beans fermented using the Styrofoam box method