The effect of steam cooking on the proteolysis of pacific oyster (Crassostrea gigas) proteins: Digestibility, allergenicity, and bioactivity

The Pacific oyster is a major seafood around the world and it is important to understand the effect of heating on proteins of this aquatic species. Learn how LC-MS/MS was used and how studies on food processing can improve the safety of food and reduce health-related costs.

Cyclic immonium ion of lactyllysine reveals widespread lactylation in the human proteome

Lactylation is a post translation modification (PTM) derived from lactate and here, researchers have shown that lactylation is a widespread PTM that is not restricted to histones and have developed a sensitive and validated method for lactylation identification by liquid chromatography–tandem mass spectrometry (LC–MS/MS).