PXD052301 is an
original dataset announced via ProteomeXchange.
Dataset Summary
Title | Proteomic and peptidomic profiling of spirulina-fortified probiotic powder formulations during in vitro digestion |
Description | This study reports on the influence of lactic acid fermentation on the proteomic and peptidomic profiles of spirulina protein isolate (SPI)-fortified, freeze-dried powders containing living Lacticaseibacillus rhamnosus GG (LGG) cells during in vitro digestion. For comparison, powders fortified with whey protein isolate (WPI) and pea protein isolate (PPI) were also evaluated. Prior to freeze-drying, the powder precursors were either non-treated or fermented. Capillary SDS–PAGE electropherograms revealed a mild proteolytic effect due to fermentation. C-phycocyanin (SPI) and β-lactoglobulin (WPI) showed the highest resistance to pepsinolysis. All samples were responsive to pancreases, with fermented WPI showing the lowest responsiveness. Fermentation enhanced the degree of hydrolysis (DH) in gastric chymes, whereas in intestinal chymes, DH followed the order SPI > PPI > WPI, with fermentation showing no significant impact. A total of 6, 11, and 52 potential bioactive peptide sequences, associated with various beneficial activities, were identified in the SPI, PPI, and WPI digesta, respectively. The highest amino acid bioaccessibilities were observed for cysteine and methionine in SPI, isoleucine and arginine in PPI, and glycine in WPI. In conclusion, fortifying probiotic formulations with protein isolates offers secondary health benefits, stemming from the release of bioactive peptides and bioaccessible essential amino acids. |
HostingRepository | PRIDE |
AnnounceDate | 2025-02-05 |
AnnouncementXML | Submission_2025-02-05_02:18:06.525.xml |
DigitalObjectIdentifier | https://dx.doi.org/10.6019/PXD052301 |
ReviewLevel | Peer-reviewed dataset |
DatasetOrigin | Original dataset |
RepositorySupport | Supported dataset by repository |
PrimarySubmitter | Céline LECLERCQ |
SpeciesList | scientific name: Arthrospira platensis; NCBI TaxID: 118562; scientific name: Pisum sativum (Garden pea); NCBI TaxID: 3888; scientific name: Lactobacillus rhamnosus GG; NCBI TaxID: 568703; |
ModificationList | 2-pyrrolidone-5-carboxylic acid (Gln); monohydroxylated residue; iodoacetamide derivatized residue |
Instrument | TripleTOF 6600 |
Dataset History
Revision | Datetime | Status | ChangeLog Entry |
0 | 2024-05-16 05:24:31 | ID requested | |
⏵ 1 | 2025-02-05 02:18:06 | announced | |
Publication List
Keyword List
submitter keyword: microalgae |
protein isolate |
probiotics |
encapsulation, bioactive peptides |
in-vitro digestion, amino acids |
Contact List
Céline LECLERCQ |
contact affiliation | LIST-ERIN-BEAP, Bascharage, Luxembourg |
contact email | celine.leclercq@list.lu |
lab head | |
Céline LECLERCQ |
contact affiliation | LIST - Environmental and Industrial Biotechnologies |
contact email | celine.leclercq@list.lu |
dataset submitter | |
Full Dataset Link List
Dataset FTP location
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PRIDE project URI |
Repository Record List
[ + ]
[ - ]
- PRIDE
- PXD052301
- Label: PRIDE project
- Name: Proteomic and peptidomic profiling of spirulina-fortified probiotic powder formulations during in vitro digestion