{"refrec":{"BRefID":280964,"RR":"<b>Szanics, E.; Devreese, B.; Van Beeumen, J.</b> (2004). Identification of heat shock proteins from bacteria by electrophoretic separation and nanoflow LC-MS/MS. <i>Acta Alimentaria 33(4)</i>: 397-404. <a href=\"https://dx.doi.org/10.1556/AAlim.33.2004.4.10\" target=\"_blank\">https://dx.doi.org/10.1556/AAlim.33.2004.4.10</a>","BEntID":272983,"PublicFlag":1,"CheckedFlag":1,"wosflag":1,"vabbflag":1,"RefStringPartII":". <i>Acta Alimentaria 33(4)</i>: 397-404. <a href=\"https://dx.doi.org/10.1556/AAlim.33.2004.4.10\" target=\"_blank\">https://dx.doi.org/10.1556/AAlim.33.2004.4.10</a>","DocTypID":8,"DocType":"Journal article","MarineFlag":1,"FreshFlag":0,"BrackishFlag":0,"TerrestrialFlag":0,"Authorstring":"Szanics, E.; Devreese, B.; Van Beeumen, J.","OrigTitleTranslFlag":0,"Authorstringtrunc":"Szanics, E.; Devreese, B.; Van Beeumen, J.","Englishabstract":"Examination of heat shock and PR (“pathogenesis-related”) proteins is of special interest in food science. Many food allergens have a similar or the same structure as PR proteins, which are produced in the plants as a response to pathogenesis or certain environmental stresses. The protein set of the psychrophilic bacterium <i>Shewanella hanedai</i> was studied by two-dimensional polyacrylamide gel electrophoresis (2D-PAGE). Gel patterns from control and heat-treated bacteria were evaluated by PDQUEST software. The differentially expressed proteins were excised from the gel and digested by trypsin. The tryptic peptides were analysed by nanoflow LC-MS/MS. On the basis of amino acid sequences obtained by this method, the proteins were identified by similarity searching in the protein database. Using this proteomic approach a heat shock and a 50S ribosomal protein were identified as the major heat induced proteins in <i>Shewanella hanedai.</i>","AbstractOtherLang":null,"BibLvlCode":"AS","StandardTitle":"Identification of heat shock proteins from bacteria by electrophoretic separation and nanoflow LC-MS/MS","OrigTitleLangCode":"en","OrigTitleLangCodeExtended":"eng","OrigTitleLangID":15,"DateLastModified":{"date":"2024-12-10 01:33:17.368041","timezone_type":1,"timezone":"+01:00"},"UserAccessRight":null,"UserAccID":null,"AuthorKeywords":"heat shock protein; psychrophilic bacteria; two-dimensionalpolyacrylamide gel electrophoresis; automated nanoflow LC-MS/MS","OtherDescriptors":null,"Notes":null,"AnaPub":2004,"MonPub":null,"DateUpdate":"2022-07-12","DateCreate":"2016-10-09","SecASFANote":null,"ConfID":null,"PeerRev":1,"VlizCoreFlag":1,"WoScode":"WOS:000226088100010","VABBcode":null,"OpenAcc":0,"DOI":"10.1556/AAlim.33.2004.4.10"},"refs":null,"anarec":{"AnaID":280964,"PubliDate":2004,"Pagination":"397-404","XtraPublOfAnaID":null,"ISBN":null,"Volume":"33","Issue":"4","BRefMon":null,"BRefMonRR":null,"BRefXtra":null,"BRefXtraRR":null,"SerBRefID":220419,"SerRR":"Acta Alimentaria. 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