Comprehensive shotgun proteomic characterization and virulence factors of seafood spoilage bacteria

12 pages, 3 figures, 2 tables.-- Under a Creative Commons license

Detalles Bibliográficos
Autores: Abril, Ana G., Calo-Mata, Pilar, Villa, Tomás G., Böhme, K., Barros-Velázquez, Jorge, Sánchez-Pérez, Ángeles, Pazos Palmeiro, Manuel, Carrera, Mónica
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2024
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/352393
Acceso en línea:http://hdl.handle.net/10261/352393
Access Level:acceso abierto
Palabra clave:Spoilage
Bacteria
Shotgun proteomics
LC-MS/MS
Bacterial detection
Virulence factors
Seafood
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spelling Comprehensive shotgun proteomic characterization and virulence factors of seafood spoilage bacteriaAbril, Ana G.Calo-Mata, PilarVilla, Tomás G.Böhme, K.Barros-Velázquez, JorgeSánchez-Pérez, ÁngelesPazos Palmeiro, ManuelCarrera, MónicaSpoilageBacteriaShotgun proteomicsLC-MS/MSBacterial detectionVirulence factorsSeafood12 pages, 3 figures, 2 tables.-- Under a Creative Commons licenseThis article summarizes the characterization, by shotgun proteomics, of 11 bacterial strains identified as responsible for seafood spoilage. A total of 4455 peptide spectrum matches, corresponding to 4299 peptides and 3817 proteins were identified. Analyses of data determined the functional pathways they are involved in. The proteins identified were integrated into a protein-protein network that involves 371 nodes and 3016 edges. Those proteins are implicated in energy pathways, peptidoglycan biosynthesis, spermidine/putrescine metabolism. An additional 773 peptides were characterized as virulence factors, that participates in bacterial pathogenesis; while 14 peptides were defined as biomarkers, as they can be used to differentiate the bacterial species present. This report represents the most extensive proteomic repository available in the field of seafood spoilage bacteria; the data substantially advances the understanding of seafood decay, as well as provides fundamental bases for the recognition of the bacteria existent in seafood that cause spoilage during food processing/storageThis investigation was financially reinforced by the Xunta de Galicia and the European Union (European Social Fund–ESF), the Spanish Ministry of Economy and Competitiveness (Project AGL 2.013-48.244-R) and the European Regional Development Fund (ERDF). Additional funding was provided by the Spanish AEI/EU-FEDER PID2019-103845RB-C21 project, as well as the Plan Complementario en Ciencias Marinas (PCCM), financed by the Ministry of Science and Innovation (Activity 3.6.B. NANOSEAOMICS). A.G.A. would also like to express her gratitude to the USC for her “Convocatoria de Recualificación do Sistema Universitario Español-Margarita Salas” postdoc fellowship, included the “Plan de Recuperación Transformación”, financed by the Spanish Ministry of Universities from the EU NextGeneration fundPeer reviewedElsevierXunta de GaliciaEuropean CommissionMinisterio de Economía y Competitividad (España)Agencia Estatal de Investigación (España)Ministerio de Ciencia e Innovación (España)Ministerio de Universidades (España)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202420242024info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10261/352393reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/MINECO//AGL2013-48244-Rinfo:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2019-103845RB-C21The underlying dataset has been published as supplementary material of the article in the publishers platform at DOI https://doi.org/10.1016/j.foodchem.2024.139045https://doi.org/10.1016/j.foodchem.2024.139045Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/3523932026-05-22T06:33:51Z
dc.title.none.fl_str_mv Comprehensive shotgun proteomic characterization and virulence factors of seafood spoilage bacteria
title Comprehensive shotgun proteomic characterization and virulence factors of seafood spoilage bacteria
spellingShingle Comprehensive shotgun proteomic characterization and virulence factors of seafood spoilage bacteria
Abril, Ana G.
Spoilage
Bacteria
Shotgun proteomics
LC-MS/MS
Bacterial detection
Virulence factors
Seafood
title_short Comprehensive shotgun proteomic characterization and virulence factors of seafood spoilage bacteria
title_full Comprehensive shotgun proteomic characterization and virulence factors of seafood spoilage bacteria
title_fullStr Comprehensive shotgun proteomic characterization and virulence factors of seafood spoilage bacteria
title_full_unstemmed Comprehensive shotgun proteomic characterization and virulence factors of seafood spoilage bacteria
title_sort Comprehensive shotgun proteomic characterization and virulence factors of seafood spoilage bacteria
dc.creator.none.fl_str_mv Abril, Ana G.
Calo-Mata, Pilar
Villa, Tomás G.
Böhme, K.
Barros-Velázquez, Jorge
Sánchez-Pérez, Ángeles
Pazos Palmeiro, Manuel
Carrera, Mónica
author Abril, Ana G.
author_facet Abril, Ana G.
Calo-Mata, Pilar
Villa, Tomás G.
Böhme, K.
Barros-Velázquez, Jorge
Sánchez-Pérez, Ángeles
Pazos Palmeiro, Manuel
Carrera, Mónica
author_role author
author2 Calo-Mata, Pilar
Villa, Tomás G.
Böhme, K.
Barros-Velázquez, Jorge
Sánchez-Pérez, Ángeles
Pazos Palmeiro, Manuel
Carrera, Mónica
author2_role author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Xunta de Galicia
European Commission
Ministerio de Economía y Competitividad (España)
Agencia Estatal de Investigación (España)
Ministerio de Ciencia e Innovación (España)
Ministerio de Universidades (España)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Spoilage
Bacteria
Shotgun proteomics
LC-MS/MS
Bacterial detection
Virulence factors
Seafood
topic Spoilage
Bacteria
Shotgun proteomics
LC-MS/MS
Bacterial detection
Virulence factors
Seafood
description 12 pages, 3 figures, 2 tables.-- Under a Creative Commons license
publishDate 2024
dc.date.none.fl_str_mv 2024
2024
2024
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/352393
url http://hdl.handle.net/10261/352393
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
#PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/MINECO//AGL2013-48244-R
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2019-103845RB-C21
The underlying dataset has been published as supplementary material of the article in the publishers platform at DOI https://doi.org/10.1016/j.foodchem.2024.139045
https://doi.org/10.1016/j.foodchem.2024.139045
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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