Antidiabetic, angiotensin‐converting enzyme inhibitory and anti‐inflammatory activities of fermented camel milk and characterisation of novel bioactive peptides from lactic‐fermented camel milk with molecular interaction study

Abstract

This study was to separate and purify antidiabetic and angiotensin-converting enzyme (ACE) inhibitory peptides from Lactiplantibacillus plantarum KGL3A fermented camel milk. After 48 h of fermentation at 37°C, ɑ-amylase inhibition, ɑ-glucosidase inhibition, lipase inhibition and ACE inhibitory activities were 80.94%, 64.45%, 63.93%, and 77.53%, respectively in fermented camel milk. Optimisation of growth condition for the evaluation of maximum peptide production was evaluated by measuring proteolytic activity (O-phthalaldehyde, OPA method) with different inoculation rates and incubation times and highest proteolytic activity (9.21 mg/mL) was observed after 48 h of fermentation at 2.5% rate of inoculation. The antidiabetic and ACE inhibitory activity of 3 kDa permeate fraction were higher as compared with other fractions. Purification of antidiabetic and ACE inhibitory peptides from fermented camel milks was performed through sodium dodecyl-sulphate polyacrylamide gel electrophoresis, and 2-dimensional polyacrylamide gel electrophoresis and maximum number of protein bands were present in between 25 and 10 kDa. The generated peptide sequences were matched with antihypertensive peptide database (AHTPDB) and BIOPEP databases for confirming the antidiabetic and ACE inhibitory activity. Peptides, that is. TDVMPQWW and MMSLVSLLLVGILFPTIQAK were having highest peptide ranker score among the all sequences. Furthermore, anti-inflammatory activity (TNF-α, IL-6 and IL-1β) of fermented camel milk was evaluated in macrophage cell line RAW 264.7 (Ralph and William's cell line). Furthermore, peptides were predicted to have improved binding affinity against Human Angiotensin converting enzyme (hACE) through molecular docking.

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

“…An increasing number of studies have shown that the inhibitory effect of competitive inhibitors on ACE is strong. 6,8,40 In the current study, the T -score and C -score for the optimal docking mode between ACE and EASPKPV were 8.42 and 5.0, respectively, both higher than the accepted threshold. 25 In addition, the hydrogen bond distance between EASPKPV and the five central active sites (Gln281, Ala354, Glu376, Lys511, and Tyr523) was short (2.69–3.05 Å), suggesting that EASPKPV had a strong affinity towards ACE.…”

Enhancement of bioactive compounds through bioconversion of Oenanthe javanica using Lactiplantibacillus plantarum

“…Bioconversion is mainly made up of fermentation using probiotics, so it is possible to enhance the nutritional and physiological values through enzymatic conversion of raw materials of food. Especially, in the case of Lactiplantibacillus plantarum used in this study, bioactivity such as antioxidant, antiinflammation, and anti-diabetes was reported, and recent studies have reported cancer cell death through MAPK signaling pathways and suppression of metastasis through MMP-1/3 inhibition (Zommara et al, 2022;Shukla et al, 2022). Therefore, research on improving physiological activity and enhancing nutritional value of food products through bioconversion using Lactiplantibacillus plantarum in natural products continues.…”

Nutritional and potential health benefits of fermented food proteins

“…Previously, the nutritional and health benefits of fermentation have not been widely recognized beyond its use in food processing as a means of diversification and preservation; however, fermentation can enhance nutrient bioavailability, 3,17 reduce antinutritional factors (ANFs) content, 2,28,29 increase levels of bioactive peptides (BAPs), 4,[30][31][32] improve sensory properties, 23,33 and detoxify and reduce mycotoxins in food. 17,34 For example, ⊍-glucosidase, which hydrolyses legume oligosaccharides, including verbascose, stachyose and raffinose, into digestible sugars is activated during fermentation 35 to minimize the discomfort they cause in the gut.…”

“…Previously, the nutritional and health benefits of fermentation have not been widely recognized beyond its use in food processing as a means of diversification and preservation; however, fermentation can enhance nutrient bioavailability, 3,17 reduce antinutritional factors (ANFs) content, 2,28,29 increase levels of bioactive peptides (BAPs), 4,30‐32 improve sensory properties, 23,33 and detoxify and reduce mycotoxins in food 17,34 …”