Dataset Information
Insight into fermented and non-fermented Spirulina water and ethanol extract antioxidant activity at a proteome level on a yeast cell model
Ontology highlight
ABSTRACT:
INSTRUMENT(S): Q Exactive HF
ORGANISM(S): Saccharomyces Cerevisiae (baker's Yeast)
SUBMITTER: 
Ronny Mohren
LAB HEAD: Ron Heeren
PROVIDER: PXD027102 | Pride | 2021-10-11
REPOSITORIES: Pride
Dataset's files
| Action | DRS | |||
|---|---|---|---|---|
| 200827_KE1.raw | Raw | |||
| 200827_KE2.raw | Raw | |||
| 200827_KV1.raw | Raw | |||
| 200827_KV2.raw | Raw | |||
| 200827_NFE1.raw | Raw |
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Publications
Insight into the Antioxidant Effect of Fermented and Non-Fermented <i>Spirulina</i> Water and Ethanol Extracts at the Proteome Level Using a Yeast Cell Model.
Antioxidants (Basel, Switzerland) 20210827 9
<i>Spirulina</i> is rich in various antioxidants and nutraceuticals and it has proven to be effective in the treatment of various pathological conditions. This study explores the antioxidant effect of fermented and non-fermented <i>Spirulina</i> extracts on the proteome level using the yeast <i>Saccharomyces cerevisiae</i> as a model organism. Yeast cells were treated with fermented <i>Spirulina</i> water extract (SV), non-fermented <i>Spirulina</i> water extract (NFV), fermented <i>Spirulina</i ...[more]
