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PXD052301

PXD052301 is an original dataset announced via ProteomeXchange.

Dataset Summary
TitleProteomic and peptidomic profiling of spirulina-fortified probiotic powder formulations during in vitro digestion
DescriptionThis 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.
HostingRepositoryPRIDE
AnnounceDate2025-02-05
AnnouncementXMLSubmission_2025-02-05_02:18:06.525.xml
DigitalObjectIdentifierhttps://dx.doi.org/10.6019/PXD052301
ReviewLevelPeer-reviewed dataset
DatasetOriginOriginal dataset
RepositorySupportSupported dataset by repository
PrimarySubmitterCéline 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;
ModificationList2-pyrrolidone-5-carboxylic acid (Gln); monohydroxylated residue; iodoacetamide derivatized residue
InstrumentTripleTOF 6600
Dataset History
RevisionDatetimeStatusChangeLog Entry
02024-05-16 05:24:31ID requested
12025-02-05 02:18:06announced
Publication List
10.1016/J.IJBIOMAC.2025.140432;
10.6019/PXD052301;
Keyword List
submitter keyword: microalgae
protein isolate
probiotics
encapsulation, bioactive peptides
in-vitro digestion, amino acids
Contact List
Céline LECLERCQ
contact affiliationLIST-ERIN-BEAP, Bascharage, Luxembourg
contact emailceline.leclercq@list.lu
lab head
Céline LECLERCQ
contact affiliationLIST - Environmental and Industrial Biotechnologies
contact emailceline.leclercq@list.lu
dataset submitter
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