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ProteomicsValidation of N-terminal Labeling Mass Spectrometry for Characterization of Partially Hydrolyzed Gluten Proteins
Gluten, a group of proteins found in wheat, barley, and rye, is the trigger of celiac disease, an immune disorder which affects about 1% of people worldwide. The toxicity of partially hydrolyzed gluten (PHG) in fermented products such as beer is unknown due to the significant analytical challenges i...
ORGANISM(S): Triticum aestivum (Wheat) 
2019-11-20 | PXD012296 | Pride
Hydrolyzed gluten  gluten  mass spectrometry  n-terminal labeling  tails 
ProteomicsCompositional and Immunogenic Evaluation of Fractionated Wheat Beers using Mass Spectrometry
The safety and regulatory status of fermented products derived from gluten-containing grains for patients with celiac disease has remained controversial. Bottom-up mass spectrometry (MS) has complemented immunoassays for the compositional and immunogenic analyses of wheat beers. However, uncharacter...
ORGANISM(S): Triticum aestivum (Wheat) 
2020-07-17 | PXD016970 | Pride
Gluten Celiac disease Wheat beers Mass spectrometry Proteomics Fermentation 
ProteomicsQuantification of Soy-Derived Ingredients in Model Bread and Frankfurter Matrices with an Optimized LC-MS/MS External Standard Calibration Workflow
The detection and quantification of soy protein is important for food allergen management and identifying the presence of undeclared soy proteins. Heat processing and matrix interactions can affect the accuracy of allergen detection methods. The sensitivity of ELISA methods can be compromised if pro...
ORGANISM(S): Glycine Max 
2021-11-12 | PXD029137 | panorama
ProteomicsTracking Gluten throughout Brewing Using N-Terminal Labeling Mass Spectrometry
Scope: Gluten-containing grains cause adverse health effects in individuals with celiac disease. Fermentation of these grains results in gluten-derived polypeptides with largely uncharacterized sizes and sequences, which may still trigger an immune response. Materials and results: This research use...
ORGANISM(S): Triticum Aestivum Hordeum Vulgare Humulus Lupulus Saccharomyces Cerevisiae 
2022-01-17 | PXD023495 | panorama
ProteomicsDevelopment of a Mass Spectrometry-Based Method for Quantification of Total Cashew Protein in Roasting Oil
Background: Food allergen cross-contact during food preparation and production is one of the causes of unintentional allergen presence in packaged foods. However, very little is known about allergen cross-contact in shared frying or roasting oil, which prevents the establishment of effective allerge...
ORGANISM(S): Anacardium Occidentale 
2024-03-17 | PXD047985 | panorama
ProteomicsValidation of N-terminal Labeling Mass Spectrometry for Characterization of Partially Hydrolyzed Gluten Proteins
Gluten, a group of proteins found in wheat, barley, and rye, is the trigger of celiac disease, an immune disorder that affects about 1% of people worldwide. The toxicity of partially hydrolyzed gluten (PHG) in fermented products such as beer is unknown due to the significant analytical challenges in...
ORGANISM(S): Wheat 
2019-11-20 | PXD013679 | panorama
TranscriptomicsExpression data from Ts1Cje and disomic C57BL/6 adult neurospheres
Down syndrome is the most common form of genetic mental retardation. How Trisomy 21 causes mental retardation remains unclear and its effects on adult neurogenesis have not been addressed. To gain insight into the mechanisms causing mental retardation we used microarrays to investigate gene expressi...
ORGANISM(S): Mus musculus 
2010-07-16 | E-GEOD-17760 | biostudies-arrayexpress
ProteomicsPRM method for detection of both casein and whey milk allergens from baked food matrix
Milk allergy is the most common food allergy presented in early childhood which in some cases may persist into adulthood as well. Proteins belonging to casein and whey fractions of milk trigger an allergic response in susceptible individuals. Milk is present as an ingredient in many foods and it can...
ORGANISM(S): Bos Taurus 
2020-06-04 | PXD016539 | panorama
ProteomicsProteomic Analysis of Oil-Roasted Cashew Using a Customized Allergen-Focused Protein Database
Cashew is one of the most prevalent causes of tree nut allergies. However, the cashew proteome is far from complete, which limits the quality of peptide identification in mass spectrometric analyses. In this study, bioinformatics tools were utilized to construct a customized cashew protein database ...
ORGANISM(S): Anacardium Occidentale 
2022-09-25 | PXD030375 | panorama
ProteomicsDetection of Six Commercially Processed Soy ingredients in an Incurred Food Matrix Using Parallel Reaction Monitoring
Soybean is one of the major allergenic foods in the United States, European Union, and many other countries. Soybean is commonly processed into different types of soy ingredients to achieve desired properties. The processing, however, may affect the protein profiles and protein structure, thus affec...
ORGANISM(S): Glycine Max 
2019-02-14 | PXD010843 | panorama
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