Dataset Information

Molecular changes in the serum proteome of the European sea bass Dicentrarchus labrax in response to nodavirus vaccine.

ABSTRACT: The serum proteome of the European sea bass Dicentrarchus labrax was established by shotgun proteomics and compared to the serum proteome of animals vaccinated against the RGNNV nodavirus.

INSTRUMENT(S): Orbitrap Exploris 480

ORGANISM(S): Dicentrarchus Labrax

TISSUE(S): Blood Serum

SUBMITTER: Jean ARMENGAUD

LAB HEAD: Jean Armengaud

PROVIDER: PXD051099 | Pride | 2025-03-25

REPOSITORIES: Pride

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Publications

Proteomic profiling of the serological response to a chemically-inactivated nodavirus vaccine in European sea bass Dicentrarchus labrax.

Chérif Nadia N Ghedira Kais K Agrebi Houda H Najahi Semah S Mejri Hiba H Azouz Saifeddine S Kielbasa Mélodie M Armengaud Jean J Kangethe Richard Thiga RT Wijewardana Viskam V Bouhaouala-Zahar Balkiss B Sghaier Haitham H

Veterinary research communications 20250304 3

The analysis of animal responses to immunization is fundamental to vaccine development, enabling the evaluation of immune responses and the elucidation of key mechanisms underlying protective immunity. Such insights are essential for advancing vaccines through clinical trial stages and regulatory approval. Furthermore, understanding the molecular signatures of approved vaccines not only deepens our knowledge of their function but also guides the rational design and improvement of future vaccines ...[more]

PMID: 40035983

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Project description:Fresh fish are highly perishable food products and their short shelf-life limits their commercial exploitation, leads to waste and has a negative impact on aquaculture sustainability. New non-thermal food processing methods, such as High pressure (HP), are being investigated to prolong shelf-life while assuring high food quality. We applied several tools to evaluate the impacts of HP processing on European sea bass (Dicentrarchus labrax) fillets quality and shelf life. The data here presented includes visual and physical measurements of flesh quality and the microbiome and proteome profiles of control and HP-processed sea bass fillets (600MPa, 25ºC, 5min), after isothermal storage (2°C) for different periods ranging from 1 to 67 days. Color (L-, a- and b- values) change and texture (hardness, cohesiveness and adhesiveness) parameters were obtained by using appropriate colorimeter and texture analyser, respectively, during refrigerated storage. Bacterial diversity was analysed by Illumina high-throughput sequencing of the 16S rRNA gene in five pooled DNAs from control or HP-processed fillets after 1, 11 or 67 days and the raw reads were deposited in the NCBI-SRA database with accession number PRJNA517618. In addition, high-throughput sequencing of the internal transcribed spacer (ITS) region targeting yeast and moulds was run for control or HP-processed fillets at the end of storage (11 or 67 days, respectively), being deposited under SRA accession PRJNA517779. Quantitative label-free proteomics profiles were analysed by SWATH-MS (Sequential Windowed data independent Acquisition of the Total High-resolution-Mass Spectra) in myofibrillar or sarcoplasmic enriched protein extracts pooled for control or HP-processed filets after short (1d) or long-term (11-67 days) storage. These data support the findings reported in “High pressure processing of European sea bass (Dicentrarchus labrax) fillets and tools for flesh quality and shelf life monitoring” (Tsironi et al. 2019).

			Action	DRS
	E20534_MS22-052_1.mgf	Mgf
	E20534_MS22-052_1.raw	Raw
	E20535_MS22-052_2.mgf	Mgf
	E20535_MS22-052_2.raw	Raw
	E20536_MS22-052_3.mgf	Mgf