MALDI-TOF normalized average mass spectra of Escherichia coli treated by essential oil components, chlorine, proxide and tetracyckline

This dataset contains normalized spectra of Escherichia coli. The E. coli culture was treated with chemical agents derived from essential oils and subsequently measured by the MALDI-TOF at 30, 60, 90 and 120 minutes after treatment. Methods are described in the article. Exported spectra are in TXT files (m/z and intensity) for processing in other software (ex. mMass)

21. ODBORNÝ SEMINÁŘ S MEZINÁRODNÍ ÚČASTÍ AKTUÁLNÍ ASPEKTY PĚSTOVÁNÍ ZPRACOVÁNÍ A VYUŽITÍ LÉČIVÝCH, AROMATICKÝCH A KOŘENINOVÝCH ROSTLIN

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MALDI-TOF normalized average mass spectra of Escherichia coli treated by essential oil components, chlorine, proxide and tetracyckline

This dataset contains normalized spectra of Escherichia coli. The E. coli culture was treated with chemical agents derived from essential oils and subsequently measured by the MALDI-TOF at 30, 60, 90 and 120 minutes after treatment. Methods are described in the article. Exported spectra are in TXT files (m/z and intensity) for processing in other software (ex. mMass)

Proteomic analysis of food allergens by MALDI TOF/TOF mass spectrometry

Matrix-assisted laser desorption/ionization (MALDI) mass spectrometry (MS) is largely recognized as an important tool in the analysis of many biomolecules such as proteins and peptides. The MS analysis of digested peptides to identify a protein or some of its modifications is a key step in proteomics. MALDI-MS is well suited for the peptide mass fingerprinting (PMF) technique, as well as selected fragmentation of various precursors using collisional-induced dissociation (CID) or post-source decay (PSD). In the last few years, MALDI-MS has played a significant role in food chemistry, especially in the detection of food adulterations, characterization of food allergens, and investigation of protein structural modifications induced by various industrial processes that could be an issue in terms of food quality and safety. Here, we present simple extraction protocols of allergenic proteins in food commodities such as milk, egg, hazelnut, and lupin seeds. Classic bottom-up approaches based on Sodium Dodecyl Sulphate (SDS) gel electrophoresis separation followed by in-gel digestion or direct in-solution digestion of whole samples are described. MALDI-MS and MS/MS analyses are discussed along with a comparison of data obtained by using the most widespread matrices for proteomic studies, namely, α-cyano-4-hydroxy-cinnamic acid (CHCA) and α-cyano-4-chloro-cinnamic acid (CClCA). The choice of the most suitable MALDI matrix is fundamental for high-throughput screening of putative food allergens