Dataset Information

Liceaga / Aguilar-Toala chia seed protein hydrolysate antimicrobial peptides

ABSTRACT: Aguilar-Toala 2019: Investigators under Andrea Liceaga at Department of Food Science at Purdue University examined the proteomes of chia seeds for their anti-microbial properties and enzyme inhibition [doi:10.1007/s00726-020-02879-4 and doi:10.1007/s12602-020-09653-8]. They followed activity for different size exclusion chromatography fractions of peptides generated through alcalase and flavourzyme digestion. Tandem mass spectra were generated on a Q Exactive Plus by Emma Doud in the Proteomics Core at the Indiana University School of Medicine. The LC-MS/MS experiment representing proteins below 3 kDa was emphasized because it represented the biological activity they sought; the instrument produced 44,208 tandem mass spectra at a rate peaking near 11 Hz. When sequence availability for chia proved to be problematic, Doud made use of PEAKS Studio to infer sequences directly from the fragment ions.

INSTRUMENT(S): Q Exactive Plus

ORGANISM(S): Salvia Hispanica (ncbitaxon:49212)

SUBMITTER: Andrea M. Liceaga

PROVIDER: MSV000086856 | MassIVE | Fri Feb 12 06:18:00 GMT 2021

SECONDARY ACCESSION(S): PXD024163

REPOSITORIES: MassIVE

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New Insights into the Antimicrobial Properties of Hydrolysates and Peptide Fractions Derived from Chia Seed (Salvia hispanica L.).

Aguilar-Toalá J E JE Deering A J AJ Liceaga A M AM

Probiotics and antimicrobial proteins 20201201 4

Bioactive peptides derived from chia (Salvia hispanica) seed with antioxidant, antihypertensive, and anti-inflammatory activities have been well documented; however, few studies describe the antimicrobial properties of these peptides, which is of great interest not only in the prevention of food-borne diseases but also food spoilage. The aim of this study was to generate chia seed peptides using microwave-assisted hydrolysis with sequential (alcalase + flavourzyme) enzymes (AF-MW), fractionate t ...[more]

PMID: 32385579

Publication: 1/2

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