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  • 1 Central Food Research Institute H-1022 Budapest, Herman O. út 15. Hungary
  • 2 Laboratory of Protein Biochemistry and Protein Engineering, Ghent University KL Ledeganckstraat 35, B-9000 Gent. Belgium
  • 3 Laboratory of Protein Biochemistry and Protein Engineering, Ghent University KL Ledeganckstraat 35, B-9000 Gent. Belgium
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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 Shewanella hanedai 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 Shewanella hanedai.

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