In-depth peptidomic profile and molecular simulation studies on ACE-inhibitory peptides derived from probiotic fermented milk of different farm animals

Priti Mudgil, Chee Yuen Gan, Mohd Affan Baig, Marwa Hamdi, Khaja Mohteshamuddin, José E. Aguilar-Toalá, Abraham M. Vidal-Limon, Andrea M. Liceaga, Sajid Maqsood

Research output: Contribution to journalArticlepeer-review

8 Citations (Scopus)

Abstract

Investigations into ACE inhibitory properties of probiotic fermented bovine, camel, goat, and sheep milk were performed and studied for two weeks of refrigerated storage. Results from the degree of proteolysis suggested higher susceptibility of goat milk proteins, followed by sheep and camel milk proteins, to the probiotic-mediated proteolysis. ACE-inhibitory properties displayed continuous decline in ACE-IC50 values for two weeks of refrigerated storage. Overall, goat milk fermented with Pediococcus pentosaceus caused maximum ACE inhibition (IC50: 262.7 µg/mL protein equivalent), followed by camel milk (IC50: 290.9 µg/mL protein equivalent). Studies related to peptide identification and in silico analysis using HPEPDOCK score revealed presence of 11, 13, 9 and 9 peptides in fermented bovine, goat, sheep, and camel milk, respectively, with potent antihypertensive potential. The results obtained suggest that the goat and camel milk proteins demonstrated higher potential for generating antihypertensive peptides via fermentation when compared to bovine and sheep milk.

Original languageEnglish
Article number112706
JournalFood Research International
Volume168
DOIs
Publication statusPublished - Jun 2023

Keywords

  • Antihypertensive
  • Bioactive peptides
  • Fermentation
  • In silico analysis
  • Milk
  • Probiotics

ASJC Scopus subject areas

  • Food Science

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