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MetabolomicsIndustrial by-products as a novel circular source of biocompatible extracellular vesicles

Extracellular vesicles (EVs) constitute an intricate system of molecular exchange that has recently gained tremendous interest. However, sustainable sources of safe biological EVs remain scarce and elusive. In this study we explore and define the use of food industry byproducts (BP) as a circular...

2022-05-17 | MTBLS2801 | MetaboLights
MetabolomicsA Combined Proteomic and Metabolomic Strategy for Allergens Characterization in Natural and Fermented Brassica napus Bee Pollen

Bee pollen is consumed for its nutritional and pharmacological benefits, but it also contains hazardous allergens which has not been identified. Here, we identified 2 potential allergens, glutaredoxin and oleosin-B2, in Brassica napus (B. napus) bee pollen using mass spectrometr...

2022-03-23 | MTBLS3950 | MetaboLights
ProteomicsProteomic Characterization of Virulence Factors and Related Proteins in Enterococcus strains from Dairy and Fermented Food Products
Shotgun proteomics analysis of 14 different Enterococcus strains from dairy and fermented products.
ORGANISM(S): Enterococcus faecalis (Streptococcus faecalis) 
2022-10-13 | PXD036435 | Pride
Lc–esi–ms/ms  proteomics  mass spectrometry  antibiotic resistance peptides  antibiotic pro-duction  virulence factors  enterococcus spp.  dairy  fermented food products 
Genomicsfermented food
fermented food Metagenome
PRJNA1152330 | ENA
ProteomicsMicrobial proteins shape the dietary proteome of fermented foods
Fermented foods are microbial ecosystems in which bacteria and fungi convert raw ingredients into stable, nutritious, and health-promoting products. The composition and activity of these microorganisms determine the biochemical and nutritional profile of the final food. We analyzed 17 fermented food...
ORGANISM(S): Bos taurus (Bovine) Triticum aestivum (Wheat) Hordeum vulgare (Barley) Oryza sativa (Rice) Saccharomyces cerevisiae (Baker's yeast) 
2026-04-02 | PXD070912 | Pride
ProteomicsProteomics Analysis of Celiac Disease-Active Peptides in Food Products with Partially Hydrolyzed Gluten
The objective of this study was to identify potentially remaining CeD-active peptides in the hydrolyzed and fermented food products BME, barley malt vinegar (BMV), and soy sauce with high resolution untargeted nanoLC-MS/MS method. Secondly, we aimed to quantitate the absolute concentrations of selec...
ORGANISM(S): Triticum aestivum (Wheat) Hordeum vulgare (Barley) 
2025-12-19 | PXD068276 | Pride
UnknownPrevalence of antibiotic resistance in lactic acid bacteria isolated from traditional fermented Indian food products.
Not available
S-EPMC10581985 | biostudies-literature
ProteomicsProteomics characterization of extracellular vesicles derived from fermented food industry by-product: looking for new potential delivery vectors
In the last decade, the interest in extracellular vesicles (EVs) as safe and biocompatible nano-transporters has risen dramatically, as these nanoparticles can be used to increase the delivery efficiency rate and reduce secondary effects. However, the difficulty for its obtention in large quantities...
ORGANISM(S): Bos taurus (Bovine) 
2022-04-27 | PXD025780 | Pride
Food industry by-products Proteomics Evs Nanotransporters Nanovectors Molecular weight cut-off Lc-ms Extracellular vesicles Food-derived vesicles Circular economy 
Genomicsfood fermentation metagenome
Sequencing and assembly of fermented milk products metagenomes
PRJNA907749 | ENA
GenomicsMeta-barcoding of traditional Greek food products
Microbial profiling of traditional Greek food products
PRJEB42206 | ENA
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