FermFooDb: A database of bioactive peptides derived from fermented foods

Abstract

These foods are sources of probiotic organisms and bioactive peptides, various amino acids, enzymes etc. that provides numerous health benefits. FermFooDb (https://webs.iiitd.edu.in/raghava/fermfoodb/) is a manually curated database of bioactive peptides derived from wide range of foods that maintain comprehensive information about peptides and process of fermentation. This database comprises of 2205 entries with following major fields, peptide sequence, Mass and IC50, food source, functional activity, fermentation conditions, starter culture, testing conditions of sequences in vitro or in vivo, type of model and method of analysis. The bioactive peptides in our database have wide range of therapeutic potentials that includes antihypertensive, ACE-inhibitory, antioxidant, antimicrobial, immunomodulatory and cholesterol lowering peptides. These bioactive peptides were derived from different types of fermented foods that include milk, cheese, yogurt, wheat and rice. Numerous, web-based tools have been integrated to retrieve data, peptide mapping of proteins, similarity search and multiple-sequence alignment. This database will be useful for the food industry and researchers to explore full therapeutic potential of fermented foods from specific cultures.

Metaproteomics insights into fermented fish and vegetable products and associated microbes

“…Available protein databases are either generated from shotgun metagenomic data or are pseudo-metagenomics databases constructed from proteins obtained from a public database according to the microbial community structure obtained by 16S rRNA analysis ( Muth, Renard, & Martens, 2016 ). Recently, transcriptome-derived protein databases are gaining increasing attention as manually curated food proteomics databases such as FermFooDb ( https://webs.iiitd.edu.in/raghava/fermfoodb/ ) ( Chaudhary et al, 2021 ). FermFooDb comprises 2205 entries with relevant fields like peptide sequence, Mass and IC50, food source, functional activity, fermentation conditions, starter culture, testing conditions of sequences in vitro or in vivo , type of model, and method of analysis.…”

“…As the world’s population burgeons toward the 9.6 billion projected mark by 2050, the demand for food would also increase. To sustain the huge food demand and keep populations healthy, there must be sufficient healthy food supplies ( Chaudhary, Bhalla, Patiyal, Raghava, & Sahni, 2021 ). The overproduction of food to meet huge demands could also lead to spoilage, especially in places without proper storage facilities.…”

Conventional and in silico approaches to select promising food-derived bioactive peptides: A review

“…There are specialized databases in single bioactivity, for example antihypertensive peptides (AHTPDB), while others include peptides with different functions (e.g., BIOPEP-UWM, and BioPepDB). There are also specialized databases on peptides from food proteins (FeptideDB), from specific protein sources such as milk (MBPDB, MilkAMP), or from fermented foods (FermFooDB) ( Iwaniak et al, 2019 , Panyayai et al, 2019 , Chaudhary et al, 2021 ). Therefore, if the study is on specific bioactivity or a special source, these tools facilitate the task of generating peptides.…”

Probiotic fermentation of polyphenols: potential sources of novel functional foods

“…During fermentation, large proteins are catabolized into smaller fragments, often yielding bioactive peptides with anti-thrombogenic, anti-oxidant, anti-hypertensive, and anti-inflammatory activities that have been validated in numerous in vitro and preclinical studies (Daliri et al 2017;Daroit & Brandelli 2021;Karami & Akbari-Adergani 2019). Several different types of bioactive peptides, depending on the food source and probiotic microorganisms used, have been identified and are curated in a recently developed database (Chaudhary et al 2021). Dairy proteins (Ali et al 2022;Fan et al 2019), meat proteins (Xing et al 2019), as well as vegetable proteins (Chatterjee et al 2018;Montesano et al 2020) have been well characterized for their fermented bioactive peptides.…”