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PXD041306-1

PXD041306 is an original dataset announced via ProteomeXchange.

Dataset Summary
TitleComparison of the salivary proteome of rats after a fermented diet
DescriptionThis study shows that the consumption of cheese modulates the diversity of the oral microbiota. The persistence of exogenous bacteria in the oral cavity appears to be linked to thesalivary proteome composition, which are influenced by oxidative stress. The origin of this oxidative stress has not been determined.
HostingRepositoryPRIDE
AnnounceDate2024-10-17
AnnouncementXMLSubmission_2024-10-17_03:59:09.557.xml
DigitalObjectIdentifier
ReviewLevelPeer-reviewed dataset
DatasetOriginOriginal dataset
RepositorySupportUnsupported dataset by repository
PrimarySubmitterchristophe Chambon
SpeciesList scientific name: Rattus norvegicus (Rat); NCBI TaxID: 10116;
ModificationListmonohydroxylated residue; deamidated residue; iodoacetamide derivatized residue
InstrumentQ Exactive HF
Dataset History
RevisionDatetimeStatusChangeLog Entry
02023-04-03 08:40:02ID requested
12024-10-17 03:59:10announced
Publication List
Ibarlucea-Jerez M, Monnoye M, Chambon C, G, é, rard P, Licandro H, Neyraud E, Fermented food consumption modulates the oral microbiota. NPJ Sci Food, 8(1):55(2024) [pubmed]
10.1038/s41538-024-00298-3;
Keyword List
ProteomeXchange project tag: Food and Nutrition (B/D-HPP)
submitter keyword: Rat, Fermented food, Salivary proteome
Contact List
Eric Neyraud
contact affiliationINRAE, Centre For Taste and Feeding Bahaviour,Dijon, FRANCE
contact emaileric.neyraud@inrae.fr
lab head
christophe Chambon
contact affiliationINRAE
contact emailchristophe.chambon@inrae.fr
dataset submitter
Full Dataset Link List
Dataset FTP location
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PRIDE project URI
Repository Record List
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