Oyster simulated digestive proteomics

ABSTRACT: Oyster samples were shucked and cleaned to remove impurities. The oyster meat was homogenized in an ice-water bath, and the lyophilized oyster powder was further homogenized to obtain a uniform sample. This method evaluates the digestive efficiency by measuring digestion products (e.g., peptides and amino acids) and the release of micronutrients from the food matrix. Simulated gastric fluid (SGF) and simulated intestinal fluid (SIF) were prepared prior to digestion. The processed oyster sample was mixed with water (1:10, w/v) until fully blended. To account for biological variation, oysters were collected in three distinct biological batches (n = 3). Tissues from each batch were processed separately for protein extraction, enzymatic digestion, and subsequent LC-MS/MS analysis. The resulting identifications were filtered at a false discovery rate (FDR) of ≤ 1.0% at the peptide level, and redundant entries were collapsed to yield distinct peptide primary sequences for downstream virtual screening.

INSTRUMENT(S):

ORGANISM(S): Heliocidaris Erythrogramma (sea Urchin)

TISSUE(S): Whole Body

SUBMITTER: Shikun Suo  

LAB HEAD: Shikun Suo

PROVIDER: PXD082789 | Pride | 2026-10-05

REPOSITORIES: Pride