An in silico model to predict and estimate digestion-resistant and bioactive peptide content of dairy products: A primarily study of a time-saving and affordable method for practical research purposes

Barati, Meisam; Javanmardi, Fardin; Jabbari, Masoumeh; Mokari-Yamchi, Amin; Farahmand, Fariba; Eş, Ismail; Farhadnejad, Hossein; Davoodi, Sayed Hossein; Khaneghah, Amin Mousavi

doi:10.1016/j.lwt.2020.109616

Cited by 29 publications

(15 citation statements)

References 36 publications

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“…Many Asian protein rich fermented foods have been reported for antidiabetic properties due to bioactive peptides [10,11,116,117]. Long term consumption of aqueous extracts of chungkookjang (B. subtilis fermented soybean of Korea) exhibited antidiabetic effect, which was suggested to be due to action of small peptides [10].…”

Section: Antidiabetic Activitymentioning

confidence: 99%

Functional peptides in Asian protein rich fermented foods: production and health benefits

Kumari

Sanjukta

Kumar

2021

Syst Microbiol and Biomanuf

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The richness and diversity of protein rich fermented foods are chiefly observed in many Asian countries. They are potential source of wide range of biologically active peptides depending on the protein source and starter culture used for fermentation. The major protein rich fermented foods popularly consumed in Asian countries include fermented soybean, fermented milk and fermented fish products. These foods are fermented using different starter cultures including lactic acid bacteria (LAB), Bacillus species, yeast and filamentous fungi. Fermentation by individual starter culture results in unique products by a series of enzymatic hydrolysis, leading to production of a diversity of bioactive peptides responsible for health benefits. Bioactive peptides in Asian protein rich fermented foods have been reported for exhibiting antihypertensive, antioxidant, antibacterial, antidiabetic and anticancer properties. This review is focused on Asian protein rich fermented foods, associated microbes and bioactive peptides responsible for health benefits.

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Section: Antidiabetic Activitymentioning

confidence: 99%

Functional peptides in Asian protein rich fermented foods: production and health benefits

Kumari

Sanjukta

Kumar

2021

Syst Microbiol and Biomanuf

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“…La experimentación in vitro e in vivo son herramientas indispensables en las disciplinas científicas; no obstante, los recientes avances de la bioinformática han permitido desarrollar sistemas que complementan estas investigaciones mediante simulaciones computacionales de fenómenos químicos y biológicos. El estudio de PBA requiere montajes experimentales extensos y costos que limitan las posibilidades de investigación [10] mientras que las investigaciones in silico, o de simulación computacional, facilitan la identificación de fragmentos aminoacídicos a partir de métodos que se fundamentan en: análisis de la relación estructura-función de una secuencia polipeptídica, simulaciones de docking molecular y procesos de optimización estadística [11], [12].…”

Section: Estudios E Investigaciones In Silicounclassified

Evaluación in silico de péptidos bioactivos derivados de la digestión de proteínas presentes en la leche de bovino (B. taurus), oveja (O. aries), cabra (C. hircus) y búfalo (B. bubalis)

Barrero

Cruz

Casallas

et al. 2021

TecnoL.

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La creciente demanda de alimentos de alto valor nutricional ha inclinado el consumo de lácteos de leche bovina por leche proveniente de otras especies de rumiantes; no obstante, la fracción proteica de la leche es relativamente constante y se compone de caseínas: S1-caseína, -caseína, 𝜅-caseína, y seroproteínas; -lactoalbúmina y -lactoglobulina. En la actualidad, los estudios de péptidos bioactivos derivados de la leche se centran en proteínas obtenidas de una única especie y se efectúan empleando enzimas ajenas al sistema digestivo humano. La presente investigación realizó una comparación cuantitativa de los péptidos bioactivos obtenidos de las caseínas y seroproteínas presentes en la leche de bovino (Bos taurus), oveja (Ovis aries), cabra (Capra hircus) y búfalo (Bubalus bubalis) a partir de procesos de digestión in silico catalizados por proteasas presentes en el sistema digestivo humano: pepsina (EC 3.4.23.1), tripsina (EC 3.4.21.4) y quimotripsina (EC 3.4.21.1). La caracterización de péptidos bioactivos y la digestión in silico fue realizada mediante BIOPEP-UMW. La evaluación cuantitativa se efectuó a partir del cálculo de frecuencias de liberación. Los resultados mostraron once clases de péptidos con acción biológica: estimulantes, inhibidores de Renina, inhibidores de DPP4, antioxidantes, inhibidores de ACE, inhibidores de DPP3, hipocolesterolémicos, inhibidores de CaMPDE, reguladores, anticancerígenos e inmunomoduladores. Los péptidos inhibidores de DPP4 presentaron la mayor frecuencia de liberación, lo que sitúa a la leche como una potencial fuente de metabolitos supresores de la acción proteolítica de DPP4 en la degradación de incretinas. Pese a los distintos valores de frecuencias de liberación, los cuatro perfiles totales de péptidos bioactivos correspondientes a la leche de cada especie no mostraron una diferencia estadísticamente significativa (p>0.05).

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“…Information on bioactive proteins and peptides, as well as other food ingredients, is available in online databases [ 16 , 17 ]. Chemical compound databases are popular and widely used tools in biological and chemical sciences and are becoming increasingly popular in food science [ 18 ]. Bioinformatic tools available in databases allow simulating protein hydrolysis.…”

Section: Introductionmentioning

confidence: 99%

Properties of peptides released from salmon and carp via simulated human-like gastrointestinal digestion described applying quantitative parameters

Borawska-Dziadkiewicz

Darewicz

Tarczyńska

2021

PLoS ONE

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Apart from the classical (experimental) methods, biologically active peptides can be studied via bioinformatics approach, also known as in silico analysis. This study aimed to verify the following research hypothesis: ACE inhibitors and antioxidant peptides can be released from salmon and carp proteins during simulated in silico human-like gastrointestinal digestion. The potential to release biopeptides was evaluated using the BIOPEP-UWM quantitative criteria including the profile of biological activity, frequency of the occurrence (A)/release (AE) of fragments with an ACE inhibitory or antioxidant activity by selected enzymes, and relative frequency of release of bioactive fragments with a given activity by selected enzymes (W). Salmon collagen and myofibrillar proteins of carp turned out to be the best potential source of the searched peptides–ACE inhibitors and antioxidant peptides. Nonetheless, after digestion, the highest numbers of ACE inhibitors and antioxidant peptides were potentially released from the myofibrillar proteins of salmon and carp. Peptide Ranker Score, Pepsite2, and ADMETlab platform were applied to evaluate peptides’ bioactivity potential, their safety and drug-like properties. Among the 63 sequences obtained after the simulated digestion of salmon and carp proteins, 30 were considered potential biopeptides. The amino acid sequences of ACE-inhibiting and antioxidant peptides were predominated by P, G, F, W, R, and L. The predicted high probability of absorption of most analyzed peptides and their low toxicity should be considered as their advantage.

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An in silico model to predict and estimate digestion-resistant and bioactive peptide content of dairy products: A primarily study of a time-saving and affordable method for practical research purposes

Cited by 29 publications

References 36 publications

Functional peptides in Asian protein rich fermented foods: production and health benefits

Functional peptides in Asian protein rich fermented foods: production and health benefits

Evaluación in silico de péptidos bioactivos derivados de la digestión de proteínas presentes en la leche de bovino (B. taurus), oveja (O. aries), cabra (C. hircus) y búfalo (B. bubalis)

Properties of peptides released from salmon and carp via simulated human-like gastrointestinal digestion described applying quantitative parameters

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