Proteomic changes associated with health benefit properties in fresh and preserved mustard greens.

ABSTRACT:

Background

Mustard greens are gaining global popularity, but preservation methods like salting and pickling raise specific concerns related to high sodium content and microbial safety. This study conducted a proteomics analysis to identify health-beneficial proteins in mustard greens.

Objective

To explore protein profiles associated with health benefits in fresh and preserved mustard greens.

Methods

Shotgun proteomics combined with LC-MS/MS was applied to identify proteins, followed by statistical analysis using Welch's t-test with Benjamini-Hochberg false discovery rate correction. Unique proteins were visualized with a Venn diagram, annotated using the Gene Ontology (GO) database, and mapped to functional categories with Sankey diagrams. In silico validation

SUBMITTER: Saekampang C 

PROVIDER: S-EPMC12418838 | biostudies-literature | 2025 Dec

REPOSITORIES: biostudies-literature