Dataset Information

The exposed proteomes of Brachyspira hyodysenteriae and B. pilosicoli

ABSTRACT: Applying a shotgun proteomics approach, we built a unique database of Brachyspira hyodysenteriae and B. pilosicoli peptides and proteins. A total of 148 LC-MS/MS runs were conducted on an Orbitrap instrument, and more than 29000 different peptides in cell supernatants and partially digested cell suspensions of 3 strains of B. hyodysenteriae and 2 strains of B. pilosicoli were identified. Overall, 16970 and 15493 peptide sequences, which pointed to 1625 and 1338 different protein accessions, were identified in B. hyodysenteriae and B. pilosicoli, respectively. The large-scale characterization of peptides and proteins in the extracellular medium as well as of the exposed proteins on the bacterial surface in these species provides a unique collection of interrelated data on the molecules involved in the interaction of these bacteria with their environment.

INSTRUMENT(S): LTQ Orbitrap

ORGANISM(S): Brachyspiraceae

TISSUE(S): Cell Culture

SUBMITTER: Montserrat Carrascal

LAB HEAD: Montserrat Carrascal

PROVIDER: PXD003900 | Pride | 2016-07-05

REPOSITORIES: Pride

ACCESS DATA

Dataset's files

Source:

			Action	DRS
	01_H_C_0_alldb_DefaultPSMReport.xls	Xls
	01_H_C_0_hyodydb_DefaultPSMReport.xls	Xls
	01_H_C_1_alldb_DefaultPSMReport.xls	Xls
	01_H_C_1_hyodydb_DefaultPSMReport.xls	Xls
	01_H_T_1_alldb_DefaultPSMReport.xls	Xls

Items per page:

1 - 5 of 158

Similar Datasets

Project description:Background: Helicobacter pylori is an important human pathogen that infects the human gastric mucosa leading to chronic inflammation which is responsible for severe gastroduodenal diseases. The Outer Inflammatory Protein A (OipA) of H. pylori is an important virulence factor. However, the role of OipA in gastric cancer and ulcer development is still not well-established. Phase variation within a CT dinucleotide repeat motif of oipA switches its expression “on” and “off”. This study aims to elucidate the role of OipA in H. pylori infection using oipA “on” and “off” clinical strains and oipA deletion mutant. Methods: Proteomics analysis was performed on AGS human gastric epithelial cell line post-infection with oipA “on” and “off” H. pylori using liquid chromatography / mass spectrometry (LC/MS). In addition, AGS apoptosis and cell cycle assays were performed. To confirm the findings, oipA deletion mutant (ΔoipA) was generated and expression of VacA was detected using Western blotting. Result: Expression of AGS proteins involve in human disease was suppressed / down-regulated post-infection with oipA “off” strains, as well as oipA mutant, compared to oipA “on” strains. Furthermore, oipA “off” strains and oipA mutant resulted in a higher level of apoptosis and G0/G1 cell-cycle arrest in AGS cells than oipA “on” strains. Interestingly, deletion of oipA was found to increase VacA production by the bacterium. Discussion: The capability of oipA “off” strains to induce apoptosis and suppress proteins having roles in human disease may suggest that these H. pylori may be less virulent or may even be protective against carcinogenesis compared to its oipA “on” counterparts. This may potentially explain the higher incidence of gastric cancer among East Asian which oipA “on” strains predominates. Conclusions: Data from this study strengthened our understanding of the role of H. pylori OipA as a virulence factor in chronic inflammation, metastasis and carcinogenesis.

Project description:Sourdough fermentation, owing to a mixture of yeast and Lactic Acid Bacteria (LAB), is an old biotechnology process that deeply influences the sensory, chemical features and shelf life properties of leavened baked goods. Besides a plethora of functional active metabolites, LABs are able to produce peptides from enzymatic digestion of cereals proteins; which are defined bioactive peptides having important roles in nutrition and healthcare perspective. Starting from the observation that production of peptides is a strain specific feature and that some LAB strains are more efficient in producing Low Molecular Weight peptides, L. farciminis H3 and A11 strains and L. sanfranciscensis I4 strain have been selected for their high ability to produce peptides equipped with biological activity. The peptides isolated from the respective sourdough show antioxidant and anti-inflammatory activity detected as the ability either to reduce intracellular ROS production and to decrease the expression of inflammatory markers like NF-kB and IL-1β in cultured murine macrophages. Herein solid proofs of keeping of the biological activity of the peptides in baked bread are provided to increase the literature data on biological activity in the finished products that is, till now, still scanty. Low Molecular Weight peptides from breads obtained with the LAB strains above mentioned, show the same antioxidant and anti-inflammatory activity as that observed in doughs. Mass spectrometry performed both on doughs and breads highlights a lot of peptides derived from native proteins: among these only three peptides are present in all the analyzed extracts, while a large number of peptides are strain-specific. Moreover, comparing doughs vs breads peptides, major differences can be noticed either in amino acidic composition and in proteins from which they derive. However, irrespective of the sequences, all the tested strains produce bioactive peptides equipped with antioxidant and anti-inflammatory activity

Dataset Information

The exposed proteomes of Brachyspira hyodysenteriae and B. pilosicoli

Dataset's files

Similar Datasets

OmicsDI is part of the ELIXIR infrastructure

Tweets