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

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

doi:10.1111/1471-0307.12911

Cited by 5 publications

(3 citation statements)

References 47 publications

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“…TNF-α, IL-6, IL-1β, and NO were overproduced in this study as a result of LPS stimulation; however, buffalo and camel milk fermented with KGL4 + WBS2A dramatically reduced these levels. As to the reliability of our current figures, many earlier studies confirmed that different peptides could suppress NO production during inflammation [81][82][83]. These findings suggested that the extracts had anti-inflammatory effects by lowering NO synthesis in RAW 264.7 cells and that they might function as potent anti-inflammatory peptides when inflammation is present.…”

Section: Analysis Cytokine In Raw 2647 Cellssupporting

confidence: 77%

Production and Characterization of ACE Inhibitory and Anti-Diabetic Peptides from Buffalo and Camel Milk Fermented with Lactobacillus and Yeast: A Comparative Analysis with In Vitro, In Silico, and Molecular Interaction Study

Khakhariya

Basaiawmoit

Sakure

et al. 2023

Foods

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The investigation aimed at assessing a comparative study on the production and characterization of ACE inhibitory, anti-diabetic, and anti-inflammatory activities, along with the production of ACE inhibitory and anti-diabetic peptides through the fermentation of buffalo and camel milk by Limosilactobacillus fermentum (KGL4) and Saccharomyces cerevisiae (WBS2A). The angiotensin-converting enzyme (ACE) inhibitory and anti-diabetic properties were evaluated at particular time intervals (12, 24, 36, and 48 h) at 37 °C, and we discovered maximum activity at 37 °C after 48 h of incubation. The maximum ACE inhibitory, lipase inhibitory activities, alpha-glucosidase inhibitory, and alpha-amylase inhibitory activities were found in the fermented camel milk (77.96 ± 2.61, 73.85 ± 1.19, 85.37 ± 2.15, and 70.86 ± 1.02), as compared to the fermented buffalo milk (FBM) (75.25 ± 1.72, 61.79 ± 2.14, 80.09 ± 0.51, and 67.29 ± 1.75). Proteolytic activity was measured with different inoculation rates (1.5%, 2.0%, and 2.5%) and incubation times (12, 24, 36, and 48 h) to optimize the growth conditions. Maximum proteolysis was found at a 2.5% inoculation rate and at a 48 h incubation period in both fermented buffalo (9.14 ± 0.06) and camel milk (9.10 ± 0.17). SDS-PAGE and 2D gel electrophoresis were conducted for protein purification. The camel and buffalo milk that had not been fermented revealed protein bands ranging from 10 to 100 kDa and 10 to 75 kDa, respectively, whereas all the fermented samples showed bands ranging from 10 to 75 kDa. There were no visible protein bands in the permeates on SDS-PAGE. When fermented buffalo and camel milk were electrophoresed in 2D gel, 15 and 20 protein spots were detected, respectively. The protein spots in the 2D gel electrophoresis ranged in size from 20 to 75 kDa. To distinguish between different peptide fractions, water-soluble extract (WSE) fractions of ultrafiltration (3 and 10 kDa retentate and permeate) of fermented camel and buffalo milk were employed in RP-HPLC (reversed-phase high-performance liquid chromatography). The impact of fermented buffalo and camel milk on inflammation induced by LPS (lipopolysaccharide) was also investigated in the RAW 264.7 cell line. Novel peptide sequences with ACE inhibitory and anti-diabetic properties were also analyzed on the anti-hypertensive database (AHTDB) and bioactive peptide (BIOPEP) database. We found the sequences SCQAQPTTMTR, EMPFPK, TTMPLW, HPHPHLSFMAIPPK, FFNDKIAK, ALPMHIR, IPAVFK, LDQWLCEK, and AVPYPQR from the fermented buffalo milk and the sequences TDVMPQWW, EKTFLLYSCPHR, SSHPYLEQLY, IDSGLYLGSNYITAIR, and FDEFLSQSCAPGSDPR from the fermented camel milk.

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Section: Analysis Cytokine In Raw 2647 Cellssupporting

confidence: 77%

Production and Characterization of ACE Inhibitory and Anti-Diabetic Peptides from Buffalo and Camel Milk Fermented with Lactobacillus and Yeast: A Comparative Analysis with In Vitro, In Silico, and Molecular Interaction Study

Khakhariya

Basaiawmoit

Sakure

et al. 2023

Foods

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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 × 10 8 cfu mL −1 ) at 37 °C for 24 h, showed remarkable anti‐inflammatory activity. Ashokbhai et al .…”

Section: Effect Of Proteolytic Fermentation On the Fermented Foodmentioning

confidence: 99%

“…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.…”

Section: Effect On Biological Activitiesmentioning

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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Inhibition of myeloperoxidase by food-derived peptides: A review of current research and future prospects

Wong,

Chow,

Tan

et al. 2024

Food Bioscience

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

Cited by 5 publications

References 47 publications

Production and Characterization of ACE Inhibitory and Anti-Diabetic Peptides from Buffalo and Camel Milk Fermented with Lactobacillus and Yeast: A Comparative Analysis with In Vitro, In Silico, and Molecular Interaction Study

Production and Characterization of ACE Inhibitory and Anti-Diabetic Peptides from Buffalo and Camel Milk Fermented with Lactobacillus and Yeast: A Comparative Analysis with In Vitro, In Silico, and Molecular Interaction Study

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

Inhibition of myeloperoxidase by food-derived peptides: A review of current research and future prospects

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