MassIVE MSV000086856

Complete Public PXD024163

Liceaga / Aguilar-Toala chia seed protein hydrolysate antimicrobial peptides

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Description

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. [dataset license: CC0 1.0 Universal (CC0 1.0)]

Keywords: chia ; alcalase ; flavourzyme

Contact

Principal Investigators:
(in alphabetical order) 		Andrea M. Liceaga, Purdue University, United States
Submitting User: dtabb73

Publications

Aguilar-Toalá JE, Deering AJ, Liceaga AM.
New Insights into the Antimicrobial Properties of Hydrolysates and Peptide Fractions Derived from Chia Seed (Salvia hispanica L.).
Probiotics Antimicrob Proteins. 2020 Dec;12(4):1571-1581.

Aguilar-Toalá JE, Liceaga AM.
Identification of chia seed (Salvia hispanica L.) peptides with enzyme inhibition activity towards skin-aging enzymes.
Amino Acids. 2020 Aug;52(8):1149-1159. Epub 2020 Jul 30.

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