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Proteomics for Microalgae Extracts by High-Resolution Mass Spectrometry.
Bianco, Mariachiara; Calvano, Cosima D; Ventura, Giovanni; Losito, Ilario; Cataldi, Tommaso R I.
Affiliation
  • Bianco M; Dipartimento di Chimica, Università degli Studi di Bari Aldo Moro, Bari, Italy.
  • Calvano CD; Dipartimento di Chimica, Università degli Studi di Bari Aldo Moro, Bari, Italy. cosimadamiana.calvano@uniba.it.
  • Ventura G; Centro Interdipartimentale di Ricerca SMART, Università degli Studi di Bari Aldo Moro, Bari, Italy. cosimadamiana.calvano@uniba.it.
  • Losito I; Dipartimento di Chimica, Università degli Studi di Bari Aldo Moro, Bari, Italy.
  • Cataldi TRI; Centro Interdipartimentale di Ricerca SMART, Università degli Studi di Bari Aldo Moro, Bari, Italy.
Methods Mol Biol ; 2820: 67-88, 2024.
Article in En | MEDLINE | ID: mdl-38941016
ABSTRACT
Two protocols of protein extraction from Arthrospira platensis (spirulina) microalgae to study their proteome by mass spectrometry (MS) are here presented. The first is based on an aqueous buffer solution of Tris-HCl and the second on cold acetone. The identification of proteins was carried out by a bottom-up approach, which involves enzymatic digestion of extracted proteins followed by either matrix-assisted laser desorption ionization with time-of-flight (MALDI-TOF) MS or liquid chromatography (LC) coupled with electrospray ionization (ESI) and Fourier-transform tandem MS. While MALDI-TOF MS allowed for a fast peptide mass fingerprinting (PMF) check yet identifying less than 20 proteins in the extracted samples, the data-dependent acquisitions (DDA) mode of reversed-phase (RP) LC-ESI tandem FTMS/MS separations allowed us to recognize more than one hundred proteins by searching into dedicated spectral libraries. The application of MALDI-TOF MS analysis was found, however, of great support for preliminary investigations of cyanobacteria samples before proceeding with the RPLC-ESI-MS/MS DDA investigation, which definitively allows for a qualitative proteome analysis also of minor spirulina proteins in processed foodstuffs. Although the protein content in spirulina can be influenced by cultivation and environmental conditions, e.g., light intensity, climate, and water/air quality, here the qualitative chemical profiles of the examined samples were characterized by similar composition in high-quality proteins as phycocyanins and phycoerythrins.
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Proteomics / Spirulina / Tandem Mass Spectrometry / Microalgae Language: En Journal: Methods Mol Biol Year: 2024 Document type: Article

Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Proteomics / Spirulina / Tandem Mass Spectrometry / Microalgae Language: En Journal: Methods Mol Biol Year: 2024 Document type: Article