Project description:Untargeted LC-MS/MS in positive ionisation mode of extract and fractions of Sandwithia guyanensis bark (collected in French Guyana)
Project description:Food processing conditions affect the structure, solubility and therefore accurate detection of gluten proteins. We investigated the influence of dough, bread and pretzel making on the composition of different wheat protein fractions obtained by Osborne fractionation, which is based on solubility. The albumin/globulin (ALGL), gliadin and glutenin fractions from flour, dough, crispbread, bread and pretzel were analysed using RP-HPLC, SDS-PAGE and untargeted nanoLC-MS/MS. This approach enabled an in-depth profiling of the fractionated proteomes and related compositional changes to processing conditions including mixing, heat and alkali treatment. The ALGL fractions contained 71 protein groups, the gliadin fractions 27 and the glutenin fractions 47, of which 16 were common in all fractions. Label-free quantitation revealed that the relative abundances of 78 proteins were significantly affected by baking in the fractions of bread crumb and bread crust in comparison to flour.
Project description:Primary mice neuronal cultures fractionated through C-18 RP chromatography. Collected fractions analyzed by untargeted LC-MS/MS in positive mode.
Project description:Pao extract is an herbal preparation of the bark of an amazonian rain forest tree,Pao Pereira (Geissospermum vellosii),which could inhibit Benign prostatic hyperplasia (BPH).Characterizing the molecular alterations of BPH1 and WPMY-1 cells treated with PAO is important for understanding the molecular mechanisms of PAO inhibiting BPH. We used microarrays to detail the RNA expression.
Project description:Seeds of Arabidopsis thaliana wild type and knockout-mutants for flavonoid genes (tt7 [3 lines], fls1, tt3, tt4, tt7tt4 [2 lines] ) were subjected to untargeted metabolomic analyses (LC-MS/MS) in positive and negative ionisation mode.