Project description:Aside from their amino acid content, dairy proteins are valuable for their ability to carry encrypted bioactive peptides whose activities are latent until released by digestive enzymes or endogenous enzymes within the food. Peptides can possess a wide variety of functionalities, such as antibacterial, antihypertensive, and antioxidative properties, as demonstrated by in vitro and in vivo studies. This phenomenon raises the question as to what impact various traditional cheese-making processes have on the formation of bioactive peptides in the resulting products. In this study, we have profiled the naturally-occurring peptides in two hard and two soft traditional cheeses and have identified their known bioactive sequences. While past studies have typically identified fewer than 100 peptide sequences in a single cheese, we have used modern instrumentation to identify between 2900 and 4700 sequences per cheese, an increase by a factor of about 50. We demonstrated substantial variations in proteolysis and peptide formation between the interior and rind of each cheese, which we ascribed to the differences in microbial composition between these regions. We identified a total of 111 bioactive sequences among the four cheeses, with the greatest number of sequences, 89, originating from Mimolette. The most common bioactivities identified were antimicrobial and inhibition of the angiotensin-converting enzyme. This work revealed that cheese proteolysis and the resulting peptidomes are more complex than originally thought in terms of the number of peptides released, variation in peptidome across sites within a single cheese, and variation in bioactive peptides among cheese-making techniques.
Project description:Protein profiles for cheese rind microbiome isolates collected for pseudophylogenetic analysis via IDBac. Protein profiles for four biological replicates were collected for each strain grown on 10% cheese curd agar on a Bruker microflex LT after 7 days of growth at room temperature.
Project description:Small molecule profiles for cheese rind microbiome isolates collected for molecular association network analysis via IDBac. Small molecule profiles for four biological replicates were collected for each strain grown on 10% cheese curd agar on a Bruker timsTOF fleX after 7 days of growth at room temperature.
2023-02-23 | MSV000091361 | MassIVE
Project description:cheese rind and curd microbiota 16S rRNA gene sequencing
Project description:We compared genetic profiles of planktonic stage to biofilm stage of deep sea bacterium Pseudoalteromonas sp. SM9913 and revealed genetic features during switch from planktonic to pellicle stage in Pseudoalteromonas sp. SM9913. mRNA profiles of Pseudoalteromonas sp. SM9913 planktonic cells, initial pellicle cells and mature pellicle cells were generated by Illumina Hiseq2000.
Project description:We compared genetic profiles of planktonic stage to biofilm stage of deep sea bacterium Pseudoalteromonas sp. SM9913 and revealed genetic features during switch from planktonic to pellicle stage in Pseudoalteromonas sp. SM9913.
Project description:One of the most distinct features of Pseudoalteromonas sp. SCSIO 11900 is its ability to form a very robust pellicle than most Pseudoalteromonas strains. Thus we want to identify the genes essential for the pellicle formation of SCSIO 11900. We compared transcriptom profiles of planktonic cells, initial pellicle and mature pellicle of coral Pseudoalteromonas sp. SCSIO 11900 and revealed that some unique genes from horizontal gene transfer is involved in the pellicle formation of SCSIO 11900.
2017-04-04 | GSE97322 | GEO
Project description:Transcriptomic analysis of a Vibrio species isolated from a cheese rind
