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Liver proteome dataset of Sparus aurata exposed to low temperatures.


ABSTRACT: We report the proteomic dataset of livers from Sparus aurata exposed to low temperature during growth. Gilthead sea bream juveniles were reared in Recirculating Aquaculture Systems (RAS) and exposed to a temperature ramp made of two phases of four weeks each: a Cooling phase from 18 °C (t0) to 11 °C (t1) and a Cold Maintenance phase at 11 °C (t1-t2) in a 8 week feeding trial. At the end of the experiment, sea bream livers were collected and analyzed with a shotgun proteomics approach based on filter-aided sample preparation followed by tandem mass spectrometry, peptide identification carried out using Sequest-HT as search engine within the Proteome Discoverer informatic platform, and label-free differential analysis. The mass spectrometry data have been deposited to the ProteomeXchange Consortium via the PRIDE partner repository with the dataset identifier PXD011059 (Vizcaíno et al., 2016; Deutsch et al., 2017; Perez-Riverol et al., 2016). The dataset described here is also related to the research article entitled "Liver proteomics of gilthead sea bream (Sparus aurata) exposed to cold stress" (Ghisaura et al., 2019).

SUBMITTER: Ghisaura S 

PROVIDER: S-EPMC6742852 | biostudies-literature | 2019 Oct

REPOSITORIES: biostudies-literature

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Liver proteome dataset of <i>Sparus aurata</i> exposed to low temperatures.

Ghisaura S S   Melis R R   Biosa G G   Pagnozzi D D   Slavski H H   Uzzau S S   Anedda R R   Addis M F MF  

Data in brief 20190819


We report the proteomic dataset of livers from <i>Sparus aurata</i> exposed to low temperature during growth. Gilthead sea bream juveniles were reared in Recirculating Aquaculture Systems (RAS) and exposed to a temperature ramp made of two phases of four weeks each: a Cooling phase from 18 °C (t0) to 11 °C (t1) and a Cold Maintenance phase at 11 °C (t1-t2) in a 8 week feeding trial. At the end of the experiment, sea bream livers were collected and analyzed with a shotgun proteomics approach base  ...[more]

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