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With hyperlipidemia posing a significant cardiovascular risk, innovative strategies are essential to unlock new therapeutic possibilities. Probiotic fermentation of milk proteins offers a natural and effective means to produce peptides with hypolipidemic properties, providing a promising approach to lowering lipid levels and reducing cardiovascular risk. In this study, fermented cattle milk (FCTM), fermented camel milk (FCM), fermented goat milk (FGM), and fermented sheep milk (FSM) were produced using a total of five probiotic bacterial strains to investigate the release of bioactive peptides (BAPs) with hypolipidemic potential via in vitro inhibitory activity toward pancreatic lipase (PL) during a 14-day refrigerated storage study. The PL inhibitory activities of these fermented milk (FM) varied according to the types of probiotic strains and milk types used. Overall, the Pediococcus pentosaceus MF000957 (PP-957) strain showed the highest PL inhibitory activity spanning across all milk types, and therefore, PP-957-derived fermented samples were analyzed for BAP identification by LCMS-QTOF. The identified BAPs were further analyzed using in silico and bioinformatics approaches for bioactivity prediction, molecular docking, and drug pharmacokinetic studies. Overall, four peptides derived from FCTM, one from FCM, and two peptides common in FGM and FSM were predicted as active PL inhibitors based on their binding energy and number of binding sites on the PL enzyme. All peptides were non-toxic, non-carcinogenic, and had appropriate drug-like properties. The outcomes of this study suggest that FM-derived peptides from animal milk are anticipated to be useful for combating hypercholesterolemia. [ABSTRACT FROM AUTHOR]

The effect of packaging materials and storage period on the chemical composition, microbial load of Madidi- a thick porridge mad e from millet was investigated. The samples were packed in Madidi leave, plastic container, nylon, aluminum foil and banana leaves, respectively. The chemical and microbial analyses were determined at 0, 7 and 14 days of storage period. Sensory evaluation was done using 50 panelists. The samples were statistically analyzed using ANOVA and the means were separated by Duncan multiple test at p<0.05 significance level. The results obtained at day 0 are pH (4.19), TTA (0.40), Moisture content (9.78%), ash (2.02%), fibre (3.50%), protein (3.89%), fat (0.83%) and carbohydrate (70.23%). The chemical composition of samples in plastic container and nylon were significantly (p>0.05) higher than other samples. Madidi packed in leaves and plastic container had the highest microbial load. The result showed that the pH, TTA, Protein, fat, fibre, ash and carbohydrate decreased significantly, while the moisture content and microbial load increased after the storage period. The sensory evaluation showed that samples packed in plastic containers were highly accepted by the panelists at the end of the storage in terms of the sensory attributed evaluated. [ABSTRACT FROM AUTHOR]