A comparative study of fermented buffalo and camel milk with anti-inflammatory, ACE-inhibitory and anti-diabetic properties and release of bio active peptides with molecular interactions: In vitro, in silico and molecular study

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

“…The values for S-KGL4-fermented sheep milk closely resembled those of the control, suggesting a noteworthy reduction in pro-inflammatory cytokine levels. In Khakhariya et al (2023) , 264.7 RAW cells underwent 24-h of incubation. Fully matured macrophages were exposed to lipopolysaccharide (LPS) at a concentration of 1 g/mL in a combination of Lacticaseibacillus paracasei (M11, MG027695) and Saccharomyces cerevisiae (WBS2A, MG101828).…”

“…The robustness of protein–peptide complexes is ascribed to robust hydrogen bonds, a formidable intermolecular force. Furthermore, the affinity for binding the ligand within the connection pockets of the intended proteins is influenced by hydrophobic interactions ( Khakhariya et al, 2023 ; Singh et al, 2024 ). Regarding binding affinity, GPFPILV demonstrated the most elevated values, registering −6.6 kcal/mol and −9.9 kcal/mol for α-amylase and ACE, respectively ( Supplementary Table S1 ).…”

Isolation, virtual screening, action mechanisms, chelation with zinc ions, and stability of ACE-inhibitory peptides from ginkgo seed globulin

“…In the current study, ultrafiltration, gel chromatography, and reversed-phase high-performance liquid chromatography (RP-HPLC) were used in sequence to purify GSGH. 24 First, GSGH (2 mg mL −1 ) was pressed through an ultrafiltration membrane with an aperture of 0.22 μm (aqueous system, Jiteng Membrane Co., Tianjin, China). The percolate (2 mg mL −1 ) was loaded on a glass chromatographic column (16 × 1000 mm, Huwest, Xi'an, China), which was filled with Sephadex G-15 gel beforehand and equilibrated using dH 2 O.…”

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

“…Ayyash et al (2020) inspected the effect of camel sausage fermented with proteolytic L. lactis KX881782 (10 7 -10 8 CFU kg À1 ) for 48 h at 30 °C with relative humidity of 90% and found that the antihyperglycaemic activity of the camel sausage increased significantly up to 50% compared to camel sausage fermented with traditional commercial cultures of Pediococcus pentosaceus and Staphylococcus carnosus. In another study by Khakhariya et al (2023), buffalo and camel milk fermented with Lacticaseibacillus paracasei (M11) in combination with yeast Saccharomyce cerevisiae (WBS2A) for 48 h at 37 °C synthesised antidiabetic peptides with DMPIQAFLLYQEPVLGPVR and FFIFTCLLAVV-LAK sequences that showed antidiabetic activity.…”

“…In another study by Khakhariya et al . (2023), buffalo and camel milk fermented with Lacticaseibacillus paracasei (M11) in combination with yeast Saccharomyce cerevisiae (WBS2A) for 48 h at 37 °C synthesised antidiabetic peptides with DMPIQAFLLYQEPVLGPVR and FFIFTCLLAVVLAK sequences that showed antidiabetic activity.…”