Proteomic raw data from Spirulina (Arthrospira platensis) as a source of non-allergenic protein: optimization of extraction, purification and characterization

The data presented herein were derived from a proteomic analysis of protein extracts from Spirulina, employing an LC-MS/MS system in conjunction with a Thermo Fisher Scientific LTQ XL linear ion trap mass spectrometer. The AP1 and AP2 refer to in-solution protein digestion. The remaining raw data are the result of in-gel protein digestion, in which gel pieces of different molecular weights are used. The in-solution protein digestion technique, originally proposed by Albuquerque et al. (2023), was adapted with modifications. Additionally, protein bands that had been stained with Coomassie blue were excised and processed using a modified in-gel digestion procedure. This procedure was based on the methodology outlined by Shevchenko et al. (2006). Albuquerque, W., Ghezellou, P., Seidel, L., Burkert, J., Will, F., Schweiggert, R., Spengler, B., Zorn, H., & Gand, M. (2023). Mass Spectrometry-Based Proteomic Profiling of a Silvaner White Wine. Biomolecules, 13(4), 650. https://doi.org/10.3390/biom13040650 Shevchenko, A., Tomas, H., Havli, J., Olsen, J. V., & Mann, M. (2006). In-gel digestion for mass spectrometric characterization of proteins and proteomes. Nature Protocols, 1(6), 2856–2860. https://doi.org/10.1038/nprot.2006.468