Identification and molecular mechanisms of novel antioxidative peptides from fermented camel milk (Kachchi breed, India) with anti-inflammatory activity in raw macrophages cell lines

Patel Dharmisthaben, Amar Sakure, Zhenbin Liu, Ruchika Maurya, Sujit Das, Bethsheba Basaiawmoit, Reena Kumari, Mahendra Bishnoi, Kanthi Kiran Kondepudi, Kunal M. Gawai, Waqas N. Baba, Sajid Maqsood, Subrota Hati

Research output: Contribution to journalArticlepeer-review

4 Citations (Scopus)

Abstract

The investigation was aimed at assessing anti-inflammatory and antioxidative activities along with the release of peptides with antioxidative properties during the fermentation of camel milk by Lacticaseibacillus casei (NK9). Reverse-phase high-performance liquid chromatography (RP-HPLC) was used to separate the bioactive peptides of 3 and 10 kDa (permeates and retentates). Reverse-phase liquid chromatography–mass spectrometry (RPLC/MS) was used to identify and characterise the pure bioactive peptides, and the effect of fermented camel milk on inflammation produced by lipopolysaccharide (LPS)/endotoxin in RAW 264.7 (Ralph and William's cell line) was also examined. Furthermore, docking revealed that peptides (LLNEK and IYTFPQPQSL) were predicted to inhibit myeloperoxidase (nMPO) activity by engaging with different residues in and around the human myeloperoxidase (hMPO) active site.

Original languageEnglish
Pages (from-to)111-125
Number of pages15
JournalInternational Journal of Dairy Technology
Volume76
Issue number1
DOIs
Publication statusPublished - Feb 2023

Keywords

  • Anti-inflammatory
  • Antioxidant activity
  • Antioxidative peptides
  • Fermented camel milk (FCM)
  • Lacticaseibacillus casei
  • Molecular docking
  • Proteolytic activity

ASJC Scopus subject areas

  • Food Science
  • Bioengineering
  • Process Chemistry and Technology

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