The role of lactic acid bacteria in production of bioactive peptides in fermented milk with antioxidant and antidiabetic properties

Shirkhan, Faezeh; Mirdamadi, Saeed; Mirzaei, Mahta; Akbari‐adergani, Behrouz; Nasoohi, Nikoo

doi:10.1007/s11694-023-01968-8

Cited by 3 publications

(2 citation statements)

References 60 publications

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“…The assessment of the antidiabetic potential of bioactive peptides relied on the IER (inhibitory efficiency ratio), suggesting that the lowest molecular weight peptide portions exhibited the most pronounced hypoglycemic effects. Shirkhan et al (2023) underscored the noteworthy impact of fraction size on enzyme inhibition ( p < 0.05) with the >10 kDa peptide fraction. Lower molecular-weight peptide fractions showed increased proteolysis and antidiabetic properties and displayed the lowest inhibition rate for both enzymes.…”

Section: Resultsmentioning

confidence: 97%

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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

Pipaliya,

Basaiawmoit,

Sakure

et al. 2024

Front. Chem.

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This study investigated the synthesis of bioactive peptides from sheep milk through fermentation with Limosilactobacillus fermentum KGL4 MTCC 25515 strain and assessed lipase inhibition, ACE inhibition, α-glucosidase inhibition, and α-amylase inhibition activities during the fermentation process. The study observed the highest activities, reaching 74.82%, 70.02%, 72.19%, and 67.08% (lipase inhibition, ACE inhibition, α-glucosidase inhibition, and α-amylase inhibition) after 48 h at 37°C, respectively. Growth optimization experiments revealed that a 2.5% inoculation rate after 48 h of fermentation time resulted in the highest proteolytic activity at 9.88 mg/mL. Additionally, fractions with less than 3 kDa of molecular weight exhibited superior ACE-inhibition and anti-diabetic activities compared to other fractions. Fermentation of sheep milk with KGL4 led to a significant reduction in the excessive production of NO, TNF-α, IL-6, and IL-1β produced in RAW 267.4 cells upon treatment with LPS. Peptides were purified utilizing SDS-PAGE and electrophoresis on 2D gels, identifying a maximum number of proteins bands ranging 10–70 kDa. Peptide sequences were cross-referenced with AHTPDB and BIOPEP databases, confirming potential antihypertensive and antidiabetic properties. Notably, the peptide (GPFPILV) exhibited the highest HPEPDOCK score against both α-amylase and ACE.

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Section: Resultsmentioning

confidence: 97%

“…Remarkably, their study substantiates our findings, indicating that the most potent ACE-I peptides are present in the molecular weight fraction below 3 kDa. Shirkhan et al (2023) examined the effects of LAB strains ( L. paracasei ssp. paracasei , L. delbrueckii , and L. helveticus ) on UHT milk.…”

Section: Resultsmentioning

confidence: 99%

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

Pipaliya,

Basaiawmoit,

Sakure

et al. 2024

Front. Chem.

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Production of bioactive peptides during yogurt fermentation, their extraction and functional characterization

Kayacan Çakmakoğlu,

Dere,

Beki̇roğlu

et al. 2024

Food Bioscience

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Bioactive Peptides Derived from Whey Proteins for Health and Functional Beverages

Saubenova,

Oleinikova,

Rapoport

et al. 2024

Fermentation

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Milk serves as a crucial source of natural bioactive compounds essential for human nutrition and health. The increased production of high-protein dairy products is a source of whey—a valuable secondary product that, along with other biologically valuable substances, contains significant amounts of whey proteins and is often irrationally used or not utilized at all. Acid whey, containing almost all whey proteins and approximately one-quarter of casein, presents a valuable raw material for generating peptides with potential health benefits. These peptides exhibit properties such as antioxidant, antimicrobial, anti-inflammatory, anticarcinogenic, antihypertensive, antithrombotic, opioid, mineral-binding, and growth-stimulating activities, contributing to improved human immunity and the treatment of chronic diseases. Bioactive peptides can be produced by enzymatic hydrolysis using a variety of proteolytic enzymes, plant extracts, and microbial fermentation. With the participation of plant enzymes, peptides that inhibit angiotensin-converting enzyme are most often obtained. The use of enzymatic hydrolysis and microbial fermentation by lactic acid bacteria (LAB) produces more diverse peptides from different whey proteins with α-lactalbumin and β-lactoglobulin as the main targets. The resulting peptides of varying lengths often have antimicrobial, antioxidant, antihypertensive, and antidiabetic characteristics. Peptides produced by LAB are promising for use in medicine and the food industry as antioxidants and biopreservatives. Other beneficial properties of LAB-produced, whey-derived peptides have not yet been fully explored and remain to be studied. The development of whey drinks rich in bioactive peptides and based on the LAB proteolytic activity is underway. The strain specificity of LAB proteases opens up broad prospects for combining microorganisms to obtain products with the widest range of beneficial properties.

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The role of lactic acid bacteria in production of bioactive peptides in fermented milk with antioxidant and antidiabetic properties

Cited by 3 publications

References 60 publications

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

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

Production of bioactive peptides during yogurt fermentation, their extraction and functional characterization

Bioactive Peptides Derived from Whey Proteins for Health and Functional Beverages

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