دورية أكاديمية
Purification and Characterization of Novel Antihypertensive and Antioxidative Peptides From Whey Protein Fermentate: In Vitro, In Silico, and Molecular Interactions Studies.
| العنوان: | Purification and Characterization of Novel Antihypertensive and Antioxidative Peptides From Whey Protein Fermentate: In Vitro, In Silico, and Molecular Interactions Studies. |
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| المؤلفون: | Chopada K; Department of Dairy Microbiology, SMC College of Dairy Science, Kamdhenu University, Gandhinagar, Gujarat, India., Basaiawmoit B; Department of Rural Development and Agricultural Production, North-Eastern Hill University, Tura, Meghalaya, India., Sakure AA; Department of Agriculture Biotechnology, Anand Agricultural University, Anand, Gujarat, India., Maurya R; Regional Center for Biotechnology, Faridabad, Haryana, India.; Healthy Gut Research Group, Food & Nutritional Biotechnology Division, National Agri-Food Biotechnology Institute, Knowledge City, Punjab, India., Bishnoi M; Healthy Gut Research Group, Food & Nutritional Biotechnology Division, National Agri-Food Biotechnology Institute, Knowledge City, Punjab, India., Kondepudi KK; Healthy Gut Research Group, Food & Nutritional Biotechnology Division, National Agri-Food Biotechnology Institute, Knowledge City, Punjab, India., Solanki D; School of Agriculture and Food Sciences, The University of Queensland, St Lucia, Queensland, Australia., Singh BP; Department of Microbiology, Central University of Haryana, Mahendragarh, Haryana, India., Padhi S; Institute of Bioresources and Sustainable Development, Regional Centre, Tadong, Sikkim, India., Rai AK; Institute of Bioresources and Sustainable Development, Regional Centre, Tadong, Sikkim, India., Liu Z; School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China., Mishra BK; Department of Rural Development and Agricultural Production, North-Eastern Hill University, Tura, Meghalaya, India., Hati S; Department of Dairy Microbiology, SMC College of Dairy Science, Kamdhenu University, Gandhinagar, Gujarat, India. |
| المصدر: | Journal of the American Nutrition Association [J Am Nutr Assoc] 2023 Aug; Vol. 42 (6), pp. 598-617. Date of Electronic Publication: 2022 Nov 23. |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: Taylor & Francis Group Country of Publication: United States NLM ID: 9918300687506676 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 2769-707X (Electronic) Linking ISSN: 27697061 NLM ISO Abbreviation: J Am Nutr Assoc Subsets: MEDLINE |
| أسماء مطبوعة: | Original Publication: [Philadelphia, Pennsylvania?] : Taylor & Francis Group, [2022]- |
| مواضيع طبية MeSH: | Antihypertensive Agents*/pharmacology , Antioxidants*/pharmacology, Humans ; Whey Proteins/pharmacology ; Angiotensin-Converting Enzyme Inhibitors/pharmacology ; Molecular Docking Simulation ; Peptides/pharmacology |
| مستخلص: | Objective: The goal of this research was to purify and characterize the novel angiotensin-converting enzyme (ACE)-inhibitory and antioxidant peptides from fermented whey protein concentrate produced by Lactobacillus paracasei and Saccharomyces cerevisiae in a co-fermentation system. Method: Whey protein fermented with lactic acid bacteria and yeast culture was analyzed for antioxidative, ACE inhibition, as well as anti-inflammatory activity followed by SDS-PAGE, isoelectric focusing, and 2-dimensional (2D) analysis. Anti-inflammatory activity of whey protein fermentate was also studied on the RAW 264.7 cell line. The bioactive peptides were separated from the whey protein fermentate using reverse-phase high-performance liquid chromatography (RP-HPLC) and reverse-phase liquid chromatography mass spectrometry (RPLC/MS), and thus identification and characterization of purified bioactive peptide was performed. Results: Whey protein fermentate samples' bioactivity was analyzed at specific time intervals at 12, 24, 36, and 48 hours at 37 °C for M11 and at 25 °C for WBS2A. The development settings (incubation time [12, 24, 36, and 48 hours) and inoculation rates [1.5%, 2.0%, and 2.5%]) were optimized for peptide synthesis via the o-phthaldialdehyde (OPA) method (proteolytic activity). Maximum proteolytic activity was observed at 37 °C for M11 (6.50 mg/mL) and at 25 °C for WBS2A (8.59 mg/mL) for 48 hours of incubation. Protein profiling was carried out using SDS-PAGE and 2D gel electrophoresis, in which Sodium dodecyl-sulfate (SDS) exhibited protein bands in the 10- to 55-kDa range, while 2D showed protein bands varying from 10 to 70 kDa. Every spot from 2D was digested by trypsin and identified by RPLC/MS. Protein fractionations (3- and 10-kDa permeates) were carried out employing RP-HPLC. Whey protein fermentate has anti-inflammatory action in RAW 264.7 macrophages that have been exposed to lipopolysaccharide. A molecular docking system was also used to investigate the interactions of peptides (AFLDSRTR, ILGAFIQIITFR) with human myeloperoxidase enzyme. Conclusions: The antihypertensive and antioxidative peptides discovered from whey protein fermentate may be helpful in the design of pharmacologically active healthy ingredients in the upcoming years. |
| فهرسة مساهمة: | Keywords: ACE-inhibitory; L paracasei (M11); S cerevisiae (WBS2A); Whey protein; anti-inflammatory; antioxidative; molecular docking |
| المشرفين على المادة: | 0 (Antihypertensive Agents) 0 (Whey Proteins) 0 (Antioxidants) 0 (Angiotensin-Converting Enzyme Inhibitors) 0 (Peptides) |
| تواريخ الأحداث: | Date Created: 20221123 Date Completed: 20230712 Latest Revision: 20230718 |
| رمز التحديث: | 20230718 |
| DOI: | 10.1080/27697061.2022.2110966 |
| PMID: | 36416542 |
| قاعدة البيانات: | MEDLINE |
PDF full text from Publisher | تدمد: | 2769-707X |
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| DOI: | 10.1080/27697061.2022.2110966 |