Antioxidative, antimicrobial and anti-inflammatory activities and release of ultra-filtered antioxidative and antimicrobial peptides during fermentation of sheep milk: In-vitro, in-silico and molecular interaction studies

Ashokbhai, Jodhani Keyur; Basaiawmoit, Bethsheba; Das, S.; Sakure, Amar; Maurya, Ruchika; Bishnoi, Mahendra; Kondepudi, Kanthi Kiran; Padhi, Srichandan; Kumar, Amit; Liu, Zhenbin; Hatia, Subrota

doi:10.1016/j.fbio.2022.101666

Cited by 30 publications

(8 citation statements)

References 63 publications

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“… Ashokbhai et al (2022a) explored the proteolytic capabilities of sheep milk using the OPA method. Additionally, they investigated the influence of fermenting sheep milk with Lactiplantibacillus plantarum (KGL3A) across different conditions, including incubation periods of 12, 24, 36, and 48 h, and rates of 1.5%, 2%, and 2.5% culture inoculations.…”

Section: Resultsmentioning

confidence: 99%

“…The Panchali breed sheep milk was procured from a non-commercial provider in Asodar, Anand, Gujarat, India, under hygienic conditions. The freshly obtained sheep milk underwent filtration using a sanitary muslin cloth followed by prompt heat treatment at 85°C for 10 min, as per Ashokbhai et al (2022a) . Subsequently, the treated milk was preserved in sterile glass containers under refrigerated conditions (5°C ± 1°C) for potential utilization in this research.…”

Section: Methodsmentioning

confidence: 99%

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Peptidomics-based identification of antihypertensive and antidiabetic peptides from sheep milk fermented using Limosilactobacillus fermentum KGL4 MTCC 25515 with anti-inflammatory activity: in silico, in vitro, and molecular docking studies

Pipaliya,

Basaiawmoit,

Sakure

et al. 2024

Front. Chem.

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This study investigated the synthesis of bioactive peptides from sheep milk through fermentation with Limosilactobacillus fermentum KGL4 MTCC 25515 strain and assessed lipase inhibition, ACE inhibition, α-glucosidase inhibition, and α-amylase inhibition activities during the fermentation process. The study observed the highest activities, reaching 74.82%, 70.02%, 72.19%, and 67.08% (lipase inhibition, ACE inhibition, α-glucosidase inhibition, and α-amylase inhibition) after 48 h at 37°C, respectively. Growth optimization experiments revealed that a 2.5% inoculation rate after 48 h of fermentation time resulted in the highest proteolytic activity at 9.88 mg/mL. Additionally, fractions with less than 3 kDa of molecular weight exhibited superior ACE-inhibition and anti-diabetic activities compared to other fractions. Fermentation of sheep milk with KGL4 led to a significant reduction in the excessive production of NO, TNF-α, IL-6, and IL-1β produced in RAW 267.4 cells upon treatment with LPS. Peptides were purified utilizing SDS-PAGE and electrophoresis on 2D gels, identifying a maximum number of proteins bands ranging 10–70 kDa. Peptide sequences were cross-referenced with AHTPDB and BIOPEP databases, confirming potential antihypertensive and antidiabetic properties. Notably, the peptide (GPFPILV) exhibited the highest HPEPDOCK score against both α-amylase and ACE.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Peptidomics-based identification of antihypertensive and antidiabetic peptides from sheep milk fermented using Limosilactobacillus fermentum KGL4 MTCC 25515 with anti-inflammatory activity: in silico, in vitro, and molecular docking studies

Pipaliya,

Basaiawmoit,

Sakure

et al. 2024

Front. Chem.

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“…Furthermore, Dharmisthaben et al (2022) study found two novel peptides, which are LLNEK and IYTFPQPQSL, released from camel milk fermented with Lacticaseibacillus casei (NK9) (5 9 10 8 cfu mL À1 ) at 37 °C for 24 h, showed remarkable antiinflammatory activity. Ashokbhai et al (2022) identified five novel antimicrobial peptides against Enterococcus faecalis, Salmonella typhimurium, B. cereus, and E. coli in sheep milk fermented with L. fermentum KGL at 48 h, including peptide FAWPQYLK. Elfahri et al (2016) study found that skim milk (12%) fermented by proteolytic Lactobacillus helveticus strains (10 7 cells mL À1 ) at 37 °C for 24 h showed anti-colon cancer activity by inhibiting up to 50.98% of colon cancer HT-29 cell line growth whereas the normal primary colon cells T4056 were unaffected.…”

Section: Effect On Biological Activitiesmentioning

confidence: 99%

“…Ashokbhai et al . (2022) identified five novel antimicrobial peptides against Enterococcus faecalis , Salmonella typhimurium , B. cereus , and E. coli in sheep milk fermented with L. fermentum KGL at 48 h, including peptide FAWPQYLK. Elfahri et al .…”

Section: Effect Of Proteolytic Fermentation On the Fermented Foodmentioning

confidence: 99%

A review on proteolytic fermentation of dietary protein using lactic acid bacteria for the development of novel proteolytically fermented foods

Ter,

Chang,

Babji

et al. 2024

Int J of Food Sci Tech

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SummaryBioactive peptides generated from food proteins have gained much interest as functional foods. Recently, the application of lactic acid fermentation has developed rapidly thanks to the discovery of probiotic functions in lactic acid bacteria (LAB). Aside from converting a fermentable carbohydrate into lactic acid, many strains of LAB were found to possess proteolytic activity, which is essential for many fermentation processes. The protease enzymes produced from the proteolytic fermentation breakdown proteins in food and generate a variety of high‐value products which are discussed in this review. These substances give rise to the production of functional food that exerts diverse health benefits including antioxidant, antihypertension, antihyperglycaemic, antiinflammation, antimicrobial, and anticancer effects. The effects of proteolytic fermentation on the physicochemical and functional properties, biological activities, and sensory attributes of foods are elaborated in this review article. The application of proteolytic fermentation in various food industries, mainly the dairy industry, meat industry, bakery industry, and brewing industry, improved the technological, nutritional, biological, and sensory characteristics, as well as increased the shelf life of food. Ultimately, this review summarises in‐depth knowledge of proteolytic fermentation by LAB and generates additional interest in the development of novel proteolytically fermented products.

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“…Besides the energy and nutritional properties of fermented filtrate, LAB fermentation as an excellent source of bioactive peptides is also well known ( 10 ). Many peptides with anti-inflammatory activity or other biological activity have been obtained from various fermented foods, such as fermented milk ( 11 ), fermented soybean ( 12 ), oyster ( 13 ), etc. Fermentation of unprocessed protein-rich organisms has become an important strategy for the production of bioactive peptides in the biotechnology industry.…”

Section: Introductionmentioning

confidence: 99%

Identification and virtual screening of novel anti-inflammatory peptides from broccoli fermented by Lactobacillus strains

Gao²,

Pan³

et al. 2023

Front. Nutr.

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Lactobacillus strains fermentation of broccoli as a good source of bioactive peptides has not been fully elucidated. In this work, the peptide composition of broccoli fermented by L. plantarum A3 and L. rhamnosus ATCC7469 was analyzed by peptidomics to study the protein digestion patterns after fermentation by different strains. Results showed that water-soluble proteins such as rubisco were abundant sources of peptides, which triggered the sustained release of peptides as the main target of hydrolysis. In addition, 17 novel anti-inflammatory peptides were identified by virtual screening. Among them, SIWYGPDRP had the strongest ability to inhibit the release of NO from inflammatory cells at a concentration of 25 μM with an inhibition rate of 52.32 ± 1.48%. RFR and KASFAFAGL had the strongest inhibitory effects on the secretion of TNF-α and IL-6, respectively. At a concentration of 25 μM, the corresponding inhibition rates were 74.61 ± 1.68% and 29.84 ± 0.63%, respectively. Molecular docking results showed that 17 peptides formed hydrogen bonds and hydrophobic interactions with inducible nitric oxide synthase (iNOS). This study is conducive to the high-value utilization of broccoli and reduction of the antibiotic use.

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Antioxidative, antimicrobial and anti-inflammatory activities and release of ultra-filtered antioxidative and antimicrobial peptides during fermentation of sheep milk: In-vitro, in-silico and molecular interaction studies

Cited by 30 publications

References 63 publications

Peptidomics-based identification of antihypertensive and antidiabetic peptides from sheep milk fermented using Limosilactobacillus fermentum KGL4 MTCC 25515 with anti-inflammatory activity: in silico, in vitro, and molecular docking studies

Peptidomics-based identification of antihypertensive and antidiabetic peptides from sheep milk fermented using Limosilactobacillus fermentum KGL4 MTCC 25515 with anti-inflammatory activity: in silico, in vitro, and molecular docking studies

A review on proteolytic fermentation of dietary protein using lactic acid bacteria for the development of novel proteolytically fermented foods

Identification and virtual screening of novel anti-inflammatory peptides from broccoli fermented by Lactobacillus strains

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