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Exploring peptidomes of by-products generated during chhurpi production using Lactobacillus delbrueckii WS4 for identification of novel bioactive peptides.
- Source :
-
Food & function [Food Funct] 2024 Jun 04; Vol. 15 (11), pp. 5987-5999. Date of Electronic Publication: 2024 Jun 04. - Publication Year :
- 2024
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Abstract
- The considerable value of whey is evident from its significant potential applications and contributions to the functional food and nutraceutical market. The by-products were individually obtained during functional chhurpi and novel soy chhurpi cheese production using defined lactic acid bacterial strains of Sikkim Himalaya's traditional chhurpi . Hydrolysis of substrate proteins by starter proteinases resulted in a comparable peptide content in whey and soy whey which was associated with antioxidant and ACE inhibition potential. Peptidome analysis of Lactobacillus delbrueckii WS4 whey and soy whey revealed the presence of several bioactive peptides including the multifunctional peptides PVVVPPFLQPE and YQEPVLGPVRGPFPIIV. In silico analyses predicted the antihypertensive potential of whey and soy whey peptides with strong binding affinity for ACE active sites. QSAR models predicted the highest ACE inhibition potential (IC <subscript>50</subscript> ) for the β-casein-derived decapeptide PVRGPFPIIV (0.95 μM) and the Kunitz trypsin inhibitor protein-derived nonapeptide KNKPLVVQF (16.64 μM). Chhurpi whey and soy whey can be explored as a valuable source of diverse and novel bioactive peptides for applications in designer functional foods development.
- Subjects :
- Angiotensin-Converting Enzyme Inhibitors chemistry
Angiotensin-Converting Enzyme Inhibitors pharmacology
Cheese microbiology
Cheese analysis
Whey chemistry
Functional Food
Antioxidants pharmacology
Antioxidants chemistry
Whey Proteins chemistry
Lactobacillus delbrueckii metabolism
Peptides chemistry
Peptides pharmacology
Subjects
Details
- Language :
- English
- ISSN :
- 2042-650X
- Volume :
- 15
- Issue :
- 11
- Database :
- MEDLINE
- Journal :
- Food & function
- Publication Type :
- Academic Journal
- Accession number :
- 38742436
- Full Text :
- https://doi.org/10.1039/d4fo00405a