PXD052301

PXD052301 is an original dataset announced via ProteomeXchange.

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

Revision	Datetime	Status	ChangeLog Entry
0	2024-05-16 05:24:31	ID requested
⏵ 1	2025-02-05 02:18:06	announced

10.1016/J.IJBIOMAC.2025.140432;

10.6019/PXD052301;

submitter keyword: microalgae

protein isolate

probiotics

encapsulation, bioactive peptides

in-vitro digestion, amino acids

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

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PRIDE project URI

• PRIDE
  1. PXD052301
     1. Label: PRIDE project
     2. Name: Proteomic and peptidomic profiling of spirulina-fortified probiotic powder formulations during in vitro digestion