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Zhang X, Zheng Y, Liu Z, Su M, Wu Z, Zhang H, Zhang C, Xu X. Insights into characteristic metabolites and potential bioactive peptides profiles of fresh cheese fermented with three novel probiotics based metabolomics and peptidomics. Food Chem X 2024; 21:101147. [PMID: 38312486 PMCID: PMC10837474 DOI: 10.1016/j.fochx.2024.101147] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2023] [Revised: 01/14/2024] [Accepted: 01/16/2024] [Indexed: 02/06/2024] Open
Abstract
The metabolite and peptide profiles of fresh cheese fermented by three novel probiotics, Lacticaseibacillus rhamnosus B6, Limosylactobacillus fermentum B44 and Lacticaseibacillus rhamnosus KF7, were investigated using LC-MS/MS-based metabolomics and peptidomics. The multivariate analysis revealed significant differences in metabolite composition between the probiotic fresh cheese and the control sample. The differential metabolites were primarily lipids and lipid-like molecules and organic oxygen compounds, which were associated with fatty acid and carbohydrate-related pathways. Among three probiotics, L. rhamnosus KF7 showed the highest effectiveness in sucrose decomposition. 147 potential bioactive peptides, mainly derived from casein, were identified in probiotic fresh cheese. Furthermore, 112 bioactive peptides were significantly up-regulated in probiotic fresh cheese. Molecular docking analysis indicated that two short peptides (LVYPFPGPIP and YPQRDMPIQ) in the B44 and KF7 groups exhibited low estimated binding energy values (-9.9 and -6.9 kcal/mol) with ACE. These findings provide a theoretical basis for developing novel probiotic-enriched fresh cheese.
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Affiliation(s)
- Xin Zhang
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China
| | - Yuanrong Zheng
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China
| | - Zhenmin Liu
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China
| | - Miya Su
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China
| | - Zhengjun Wu
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China
| | - Huanchang Zhang
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China
| | - Chi Zhang
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China
| | - Xingmin Xu
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China
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Wei G, Wang T, Li Y, He R, Huang A, Wang X. Identification, structural characterization, and molecular dynamic simulation of ACE inhibitory peptides in whey hydrolysates from Chinese Rushan cheese by-product. Food Chem X 2024; 21:101211. [PMID: 38384691 PMCID: PMC10878854 DOI: 10.1016/j.fochx.2024.101211] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2023] [Revised: 02/05/2024] [Accepted: 02/05/2024] [Indexed: 02/23/2024] Open
Abstract
To realize the high-value utilization of Rushan cheese by-product, Rushan cheese whey was used as a raw material to prepare angiotensin-Ⅰ-converting enzyme inhibitory peptides (ACEIPs). After enzymatic hydrolysisn and ultrafiltration, the sequences of peptides were identified by liquid chromatography-mass spectrometry/mass spectrometry (LC-MS/MS). Two novel ACE inhibitory peptides Phe-Asp-Arg-Pro-Phe-Leu (FDRPFL) and Lys-Trp-Glu-Lys-Pro-Phe (KWEKPF) were identified. Additionally, both of the peptides exhibited good water-solubility and no toxicity according to in-silico prediction. Fourier transform infrared spectroscopy results show that both FDRPFL and KWEKPF were enriched in β-turn and β-sheet structures. Lineweaver-Burk plots revealed that FDRPFL and KWEKPF exhibited non-competitive and mixed inhibition patterns, respectively. Molecular docking and MD simulation showed that hydrogen bonds and ionic bonds forces allowed FDRPFL and KWEKPF to form stable and compact complexes with ACE. In conclusion, enzymatic hydrolysis of Rushan cheese by-products yields bioactive peptides, increases the added value of whey and reduces environmental pollution.
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Affiliation(s)
- Guangqiang Wei
- College of Food Science & Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Teng Wang
- College of Food Science & Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Yiyan Li
- College of Food Science & Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Rong He
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210003, Jiangsu, China
| | - Aixiang Huang
- College of Food Science & Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Xuefeng Wang
- College of Food Science & Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
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Kamandloo F, Salami M, Ghamari F, Ghaffari SB, EmamDjomeh Z, Ghasemi A, Kennedy JF. Development and evaluation of anti-reflux functional-oral suspension raft composed of sodium alginate-mung bean protein complex. Int J Biol Macromol 2024; 256:128490. [PMID: 38035967 DOI: 10.1016/j.ijbiomac.2023.128490] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2023] [Revised: 11/17/2023] [Accepted: 11/27/2023] [Indexed: 12/02/2023]
Abstract
This study aimed to develop a sodium alginate (Na alginate) and mung bean protein (MBP) raft complex to improve gastric reflux symptoms. Na alginate and MBP complexes with different ratios (1:1, 2:1, and 3:1, respectively) were used for raft formulations through a wet Maillard reaction. Structural properties of raft strength, reflux resistance, intrinsic fluorescence emission spectroscopy, and Fourier transform infrared spectroscopy (FTIR) were investigated for rafts. The suspension 1:1 Na alginate/MBP with 0 h Maillard reaction time exhibited the lowest sedimentation volume among the suspensions. In contrast, 3:1 Na alginate/MBP with 6 h Maillard reaction time showed the highest sedimentation volume. Based on the results, the 3:1 Na alginate/MBP rafts had the best results, and the results were within acceptable limits. Functional properties, including antioxidant properties, the Helicobacter pylori inhibition assay, the pancreatic lipase inhibition assay, and angiotensin-converting enzyme (ACE) inhibition, were investigated for rafts. The Na alginate/MBP raft has similar characteristics to Gaviscon syrup and can be used for obesity, Helicobacter pylori infection, high blood pressure, and gastric reflux.
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Affiliation(s)
- Farzaneh Kamandloo
- Transfer Phenomena Laboratory (TPL), Department of Food Science and Engineering, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Maryam Salami
- Transfer Phenomena Laboratory (TPL), Department of Food Science and Engineering, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran; Functional Food Research Core (FRC), University of Tehran, Iran.
| | - Fatemeh Ghamari
- Department of Science Payame Noor University, P.O. box 19395-4697, Tehran, Iran
| | - Seyed-Behnam Ghaffari
- School of Chemical Engineering, College of Engineering, University of Tehran, Tehran, Iran
| | - Zahra EmamDjomeh
- Transfer Phenomena Laboratory (TPL), Department of Food Science and Engineering, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran; Functional Food Research Core (FRC), University of Tehran, Iran
| | - Atiyeh Ghasemi
- Institute of Biochemistry and Biophysics, University of Tehran, Iran
| | - John F Kennedy
- Chembiotech Laboratories Ltd, Tenbury Wells, United Kingdom
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Bellaver EH, Kempka AP. Potential of milk-derived bioactive peptides as antidiabetic, antihypertensive, and xanthine oxidase inhibitors: a comprehensive bibliometric analysis and updated review. Amino Acids 2023; 55:1829-1855. [PMID: 37938416 DOI: 10.1007/s00726-023-03351-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2023] [Accepted: 10/17/2023] [Indexed: 11/09/2023]
Abstract
Bioactive peptides consist of small protein fragments, which are inactive in their original conformation, and they become active when released from these through enzymatic hydrolysis or fermentation processes. The bioactivity of such peptides has been extensively reported in the literature as contributors to organic homeostasis processes, as well as in immunomodulation, organism defense against oxidative processes, among others. In this study, reports of the activity of BPs isolated from milk with the potential glycemic control, antihypertensive activity, and inhibitors of uric acid formation were compiled. A systematic literature review and bibliometric analysis were conducted, using the PICO strategy for the research. The temporal analysis of publications revealed a growing interest in the investigation of bioactive peptides with potential antidiabetic, antihypertensive, and xanthine oxidase inhibitory activities, using dairy sources as products for their extraction. The literature analysis also revealed an increase in research involving non-bovine dairy products for bioactive peptide extraction. The collaboration network among authors exhibited weaknesses in scientific cooperation. Regarding the analysis of keywords, the usage of terms such as "bioactive peptides", "antioxidant", "antihypertensive", and "diabetes" was evident, constituting the main research clusters. Peptides with low molecular weight, typically < 10 kDa, of hydrophobic nature with aliphatic and aromatic chains, have significant implications in molecular interactions for the required activities. Although there is a growing interest in the industry regarding the utilization of bioactive peptides as potential drugs, there is a need to address gaps related to elucidating their interactions with cellular targets and their use in human therapy.
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Affiliation(s)
- Emyr Hiago Bellaver
- Department of Animal Production and Food Science, Multicentric Graduate Program in Biochemistry and Molecular Biology Santa Catarina State University, Lages, SC, Brazil
| | - Aniela Pinto Kempka
- Department of Animal Production and Food Science, Multicentric Graduate Program in Biochemistry and Molecular Biology Santa Catarina State University, Lages, SC, Brazil.
- Department of Food Engineering and Chemical Engineering, Santa Catarina State University, Fernando de Noronha Street, BR 282, Km 573.5, Pinhalzinho, SC, 89870-000, Brazil.
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Shukla P, Sakure A, Basaiawmoit B, Khakhariya R, Maurya R, Bishnoi M, Kondepudi KK, Liu Z, Padhi S, Rai AK, Hati S. Molecular binding mechanism and novel antidiabetic and anti-hypertensive bioactive peptides from fermented camel milk with anti-inflammatory activity in raw macrophages cell lines. Amino Acids 2023; 55:1621-1640. [PMID: 37749439 DOI: 10.1007/s00726-023-03335-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2022] [Accepted: 09/12/2023] [Indexed: 09/27/2023]
Abstract
The investigation was to determine the effect of camel milk fermented with Limosilactobacillus fermentum KGL4 (MTCC 25515) on ACE-inhibiting, anti-inflammatory, and diabetes-preventing properties and also to release the novel peptides with antidiabetic and anti-hypertensive attributes with molecular interaction studies. Growth conditions were optimised on the basis of total peptide production by inoculating the culture in camel milk at different rates (1.5, 2.0, and 2.5%) along with different incubation periods (12, 24, 36, and 48 h). However, after 48 h of fermentation with a 2.5% rate of inoculum, the highest proteolytic activity was obtained. Reverse phase high-pressure liquid chromatography (RP-HPLC) was used to calculate the % Rpa from permeates of 3 kDa and 10 kDa fractions. Molecular weight distributions of fermented and unfermented camel milk protein fractions were compared using SDS-PAGE. Spots obtained from 2D gel electrophoresis were separated on the basis of pH and molecular weight. Spots obtained from 2D gel were digested with trypsin, and the digested samples were subjected to RP-LC/MS for the generation of peptide sequences. The inhibition of tumour necrosis factor alpha, interleukin-6, and interleukin-1 during fermentation was studied using RAW 264.7 macrophages. In the study, fermented camel milk with KGL4 (CMKGL4) inhibited LPS-induced nitric oxide (NO) production and pro-inflammatory cytokine production (TNF-α, IL-6, and IL-1β) by the murine macrophages. The results showed that the peptide structures (YLEELHRLNK and YLQELYPHSSLKVRPILK) exhibited considerable binding affinity against hPAM and hMGA during molecular interaction studies.
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Affiliation(s)
- Pratik Shukla
- Dairy Microbiology Department, SMC College of Dairy Science, Kamdhenu University, Anand, 388110, Gujarat, India
| | - Amar Sakure
- Department of Plant Biotechnology, B.A College of Agriculture, Anand Agricultural University, Anand, 388110, Gujarat, India
| | - Bethsheba Basaiawmoit
- Dept. of Rural Development and Agricultural Production, North-Eastern Hill University, Tura Campus, Chasingre, 794002, Meghalaya, India
| | - Ruchita Khakhariya
- Dairy Microbiology Department, SMC College of Dairy Science, Kamdhenu University, Anand, 388110, Gujarat, India
| | - Ruchika Maurya
- Healthy Gut Research Group, Food and Nutritional Biotechnology Division, Centre of Excellence in Functional Foods, National Agri-Food Biotechnology Institute (NABI), Knowledge City, Sector 81, SAS Nagar, 140306, Punjab, India
- Regional Center for Biotechnology, Faridabad, 121001, Haryana, India
| | - Mahendra Bishnoi
- Healthy Gut Research Group, Food and Nutritional Biotechnology Division, Centre of Excellence in Functional Foods, National Agri-Food Biotechnology Institute (NABI), Knowledge City, Sector 81, SAS Nagar, 140306, Punjab, India
| | - Kanthi Kiran Kondepudi
- Healthy Gut Research Group, Food and Nutritional Biotechnology Division, Centre of Excellence in Functional Foods, National Agri-Food Biotechnology Institute (NABI), Knowledge City, Sector 81, SAS Nagar, 140306, Punjab, India
| | - Zhenbin Liu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, 18, Xi'an, 710021, China
| | - Srichandan Padhi
- Institute of Bioresources and Sustainable Development, Regional Centre, Tadong, 737102, Sikkim, India
| | - Amit Kumar Rai
- Healthy Gut Research Group, Food and Nutritional Biotechnology Division, Centre of Excellence in Functional Foods, National Agri-Food Biotechnology Institute (NABI), Knowledge City, Sector 81, SAS Nagar, 140306, Punjab, India
| | - Subrota Hati
- Dairy Microbiology Department, SMC College of Dairy Science, Kamdhenu University, Anand, 388110, Gujarat, India.
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Tian Y, Ding B, Ma ZR, Yang JT, Ding GT, Liu HN. Study on physicochemical properties, fatty acids, texture, antioxidant and antibacterial activities of ghee from different regions. J Dairy Sci 2023; 106:7419-7431. [PMID: 37641279 DOI: 10.3168/jds.2023-23300] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2023] [Accepted: 05/26/2023] [Indexed: 08/31/2023]
Abstract
Due to the lack of basic information on Chinese ghee and the increasing demand of consumers for natural oils, this study aims to explore and distinguish the quality characteristics of ghee in different regions of China. Ghee samples from 16 regions of Qinghai Province, Gansu Province, Xinjiang Uyghur Autonomous Region, and Tibet Autonomous Region were selected and their physicochemical properties, fatty acids, texture, antioxidant and antibacterial activities were determined. The results showed that: (1) The physicochemical properties of ghee were different from different regions, but the freshness and fat content are generally high. The results of iodine value and saponification value suggest that the fatty acid composition is good; (2) The unsaturated fatty acid/saturated fatty acid content of ghee in Tibet and Xinjiang ranges from 63.05% to 79.13%, which is better than that in other regions; (3) Gansu Diebu ghee has the highest hardness (40.69 N); (4) Ghee from different regions has good antioxidant activity, DPPH free radical scavenging activity is 30.45% to 58.06%, ABTS free radical scavenging activity is 41.14% to 65.53%, and has varying degrees of inhibition on gram-positive bacteria. In addition, yak ghee, cattle-yak ghee and cow ghee have better fatty acid composition and antibacterial ability than scalper ghee. The results of this study distinguish the differences in the quality characteristics of yak ghee in different geographical regions. Therefore, it can provide a theoretical basis for the origin tracing and quality-oriented improvement of yak ghee.
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Affiliation(s)
- Y Tian
- China-Malaysia National Joint Laboratory, Biomedical Research Center, Northwest Minzu University, Gansu Lanzhou 730030, China; College of Life Science and Engineering, Northwest Minzu University, Gansu Lanzhou 730030, China
| | - B Ding
- College of Life Science and Engineering, Northwest Minzu University, Gansu Lanzhou 730030, China
| | - Z R Ma
- China-Malaysia National Joint Laboratory, Biomedical Research Center, Northwest Minzu University, Gansu Lanzhou 730030, China
| | - J T Yang
- College of Life Science and Engineering, Northwest Minzu University, Gansu Lanzhou 730030, China
| | - G T Ding
- China-Malaysia National Joint Laboratory, Biomedical Research Center, Northwest Minzu University, Gansu Lanzhou 730030, China
| | - H N Liu
- China-Malaysia National Joint Laboratory, Biomedical Research Center, Northwest Minzu University, Gansu Lanzhou 730030, China; College of Life Science and Engineering, Northwest Minzu University, Gansu Lanzhou 730030, China.
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Gao W, Liu M, Wang Y. Isolation, virtual screening, action mechanisms, chelation with zinc ions, and stability of ACE-inhibitory peptides from ginkgo seed globulin. RSC Adv 2023; 13:30528-30538. [PMID: 37860176 PMCID: PMC10582684 DOI: 10.1039/d3ra05248f] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2023] [Accepted: 10/03/2023] [Indexed: 10/21/2023] Open
Abstract
Ginkgo seed has potential applications in the prevention and treatment of hypertension, but its application in food is limited. Thus, ginkgo seed globulin was hydrolyzed using dual enzymes (Alcalase and thermolysin). After gel column separation, reverse-phase high-performance liquid chromatographic purification, and ESI-MS/MS analysis, five oligopeptides containing fewer than 12 amino acid residues were obtained. Among them, the heptapeptide Glu-Ala-Ser-Pro-Lys-Pro-Val (EASPKPV) offered relatively high capacities to inhibit ACE (IC50: 87.66 μmol L-1) and bind with zinc ions (5.35 ± 0.32 mg g-1). Moreover, EASPKPV showed competitive inhibitory kinetics against ACE. Fourier-transform infrared spectroscopy analysis evidenced that the amino group and carboxyl group of EASPKPV could both provide binding sites for zinc ions. EASPKPV can restrain ACE in the following ways: (i) competitively linking with five key residues (Gln281, Ala354, Glu376, Lys511, and Tyr523) in the S1 and S2 pockets of ACE by short hydrogen bonds; (ii) binding to thirteen active residues of ACE via hydrophobic interactions; and (iii) binding with residue His383 or the zinc ion of zinc tetrahedral coordination. Additionally, simulated gastrointestinal digestion did not show any remarkable efficacy on the capacities of EASPKPV to restrain ACE and bind with zinc ions. These results indicate that ginkgo peptides may be used for antihypertension.
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Affiliation(s)
- Wei Gao
- School of Innovation & Entrepreneurship, Shanxi Agricultural University Taigu Shanxi 030801 China
| | - Min Liu
- College of Food Science and Engineering, Shanxi Agricultural University Taigu Shanxi 030801 China +86-15011390837
| | - Yu Wang
- College of Food Science and Engineering, Shanxi Agricultural University Taigu Shanxi 030801 China +86-15011390837
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Li W, Chen W, Wang J, Li Z, Zhang Z, Wu D, Yan M, Ma H, Yang Y. Structure-Activity Relationship of Novel ACE Inhibitory Undecapeptides from Stropharia rugosoannulata by Molecular Interactions and Activity Analyses. Foods 2023; 12:3461. [PMID: 37761171 PMCID: PMC10529921 DOI: 10.3390/foods12183461] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2023] [Revised: 09/14/2023] [Accepted: 09/14/2023] [Indexed: 09/29/2023] Open
Abstract
Undecapeptide is the central peptide molecule in the peptide base material of Stropharia rugosoannulata, and angiotensin-converting enzyme (ACE) plays a crucial role in hypertension. To fully explore the interaction mechanism and ACE-inhibitory activity of long-chain peptides from Stropharia rugosoannulata, the binding conformations of twenty-seven undecapeptides with the ACE receptor were revealed by molecule docking. The undecapeptide GQEDYDRLRPL with better receptor binding capacity and higher secondary mass spectral abundance was screened. All amino acid residues except proline in GQEDYDRLRPL interacted with the ACE receptor. GQEDYDRLRPL interfered with the receptor's overall structure, with significant fluctuations in amino acid residues 340-355, including two residues in the receptor's active pockets. The binding constants of GQEDYDRLRPL to the ACE receptors were at the μM level, with a kinetic binding constant of 9.26 × 10-7 M, which is a strong binding, and a thermodynamic binding constant of 3.06 × 10-6 M. Intermolecular interaction were exothermic, enthalpy-driven, and specific binding reactions. GQEDYDRLRPL had an IC50 value of 164.41 μmol/L in vitro and superior antihypertensive effects at low-gavage administration in vivo. Obtaining information on the interaction mechanism of ACE-inhibitory undecapeptides from S. rugosoannulata with the ACE receptor will help to develop and utilize ACE inhibitors of natural origin.
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Affiliation(s)
- Wen Li
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; (W.L.); (W.C.); (Z.L.); (Z.Z.); (D.W.); (M.Y.)
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Wanchao Chen
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; (W.L.); (W.C.); (Z.L.); (Z.Z.); (D.W.); (M.Y.)
| | - Jinbin Wang
- Institute of Biotechnology Research, Shanghai Academy of Agricultural Sciences, Shanghai 201106, China;
| | - Zhengpeng Li
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; (W.L.); (W.C.); (Z.L.); (Z.Z.); (D.W.); (M.Y.)
| | - Zhong Zhang
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; (W.L.); (W.C.); (Z.L.); (Z.Z.); (D.W.); (M.Y.)
| | - Di Wu
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; (W.L.); (W.C.); (Z.L.); (Z.Z.); (D.W.); (M.Y.)
| | - Mengqiu Yan
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; (W.L.); (W.C.); (Z.L.); (Z.Z.); (D.W.); (M.Y.)
| | - Haile Ma
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yan Yang
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; (W.L.); (W.C.); (Z.L.); (Z.Z.); (D.W.); (M.Y.)
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Wang J, Shao B, Li J, Wang Z, Zhang M, Jia L, Yu P, Ma C. Identification and In Silico Analysis of ACE-Inhibitory Peptides Derived from Milk Fermented by Lacticaseibacillus paracasei. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:12462-12473. [PMID: 37578765 DOI: 10.1021/acs.jafc.2c09148] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/15/2023]
Abstract
Inhibition of angiotensin I-converting enzyme (ACE) activity is an effective way to treat hypertension. In the present study, the ability to produce ACE-inhibitory peptides during fermentation of skimmed milk by the Lacticaseibacillus paracasei M3 strain was evaluated, and the inhibitory mechanism and stability were studied by bioinformatics analysis. The results showed that the ACE inhibition activity of fermented milk was 71.94 ± 1.39%. After digestion with gastric juice and pancreatic juice, the ACE inhibitory activities of the fermented milk were 78.40 ± 1.93 and 74.96 ± 1.73%, respectively. After the fermented milk was purified using ultrafiltration and gel chromatography, 11 peptides from milk proteins were identified and sequenced by Nano LC-MS/MS. Molecular docking displayed that peptide PWIQPK had a high affinity, with ACE showing a binding energy of -6.10 kcal/mol. Hydrogen bonds were formed between PWIQPK and Glu384 in the S1 active pocket of ACE and Asp358. In addition, van der Waals forces were observed. In silico proteolysis suggested that PWIQPK could resist the digestion of pepsin and trypsin, indicating that it is relatively stable in the digestive tract. All results indicate that milk fermented by L. paracasei M3 has the potential to be used as a functional food having antihypertensive effects.
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Affiliation(s)
- Jiaxu Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Boyue Shao
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Jiaxin Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Zhimin Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Mixia Zhang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Lili Jia
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Pengfei Yu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Chunli Ma
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
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Qin N, Chen C, Zhang N, Song L, Li Y, Guo L, Liu R, Zhang W. Bitter Almond Albumin ACE-Inhibitory Peptides: Purification, Screening, and Characterization In Silico, Action Mechanisms, Antihypertensive Effect In Vivo, and Stability. Molecules 2023; 28:6002. [PMID: 37630253 PMCID: PMC10458118 DOI: 10.3390/molecules28166002] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2023] [Revised: 08/02/2023] [Accepted: 08/08/2023] [Indexed: 08/27/2023] Open
Abstract
Almond expeller is an undeveloped reservoir of bioactive peptides. In the current study, a zinc ion ligand Arg-Pro-Pro-Ser-Glu-Asp-Glu-Asp-Gln-Glu (RPPSEDEDQE) offering a noncompetitive inhibitory effect on ACE (IC50: 205.50 μmol·L-1) was identified from almond albumin hydrolysates via papain and thermolysin hydrolysis, subsequent chromatographic separation, and UPLC-Q-TOF-MS/MS analysis. Molecular docking simulated the binding modes of RPPSEDEDQE to ACE and showed the formation of hydrogen bonds between RPPSEDEDQE and seven active residues of ACE. Moreover, RPPSEDEDQE could bind to fifteen active sites of ACE by hydrophobic interactions, and link with the His387 and zinc ions of the zinc tetrahedral coordination. Ultraviolet wavelength scanning and Fourier-transformed infrared spectroscopy analysis revealed that RPPSEDEDQE can provide multiple binding sites for zinc ions. However, RPPSEDEDQE cannot bind with any central pocket of ACE, which was evidenced by an inhibition kinetics experiment. Additionally, the zinc-chelating capacity and inhibiting ability against ACE of RPPSEDEDQE were both not significantly reduced by the hydrolysis of gastrointestinal enzymes. A moderate to high dose of RPPSEDEDQE (100-150 mg·kg bw-1) significantly reduced the systolic and diastolic blood pressure of spontaneous hypertensive rats, but chelation with zinc ions decreased its antihypertensive efficiency. These results indicate that bitter almond albumin peptides may be used for lowering blood pressure.
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Affiliation(s)
- Nan Qin
- College of Medicine and Food Engineering, Shanxi University of Chinese Medicine, Taiyuan 030619, China; (C.C.); (N.Z.); (L.S.); (Y.L.); (L.G.); (R.L.); (W.Z.)
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Nielsen SDH, Liang N, Rathish H, Kim BJ, Lueangsakulthai J, Koh J, Qu Y, Schulz HJ, Dallas DC. Bioactive milk peptides: an updated comprehensive overview and database. Crit Rev Food Sci Nutr 2023:1-20. [PMID: 37504497 PMCID: PMC10822030 DOI: 10.1080/10408398.2023.2240396] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/29/2023]
Abstract
Partial digestion of milk proteins leads to the formation of numerous bioactive peptides. Previously, our research team thoroughly examined the decades of existing literature on milk bioactive peptides across species to construct the milk bioactive peptide database (MBPDB). Herein, we provide a comprehensive update to the data within the MBPDB and a review of the current state of research for each functional category from in vitro to animal and clinical studies, including angiotensin-converting enzyme (ACE)-inhibitory, antimicrobial, antioxidant, dipeptidyl peptidase (DPP)-IV inhibitory, opioid, anti-inflammatory, immunomodulatory, calcium absorption and bone health and anticancer activity. This information will help drive future research on the bioactivities of milk peptides.
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Affiliation(s)
| | - Ningjian Liang
- Nutrition Program, College of Health, Oregon State University, Corvallis, Oregon, USA
| | - Harith Rathish
- Department of Computer Science, Aarhus University, Aarhus, Denmark
| | - Bum Jin Kim
- Nutrition Program, College of Health, Oregon State University, Corvallis, Oregon, USA
| | | | - Jeewon Koh
- Nutrition Program, College of Health, Oregon State University, Corvallis, Oregon, USA
| | - Yunyao Qu
- Nutrition Program, College of Health, Oregon State University, Corvallis, Oregon, USA
| | - Hans-Jörg Schulz
- Department of Computer Science, Aarhus University, Aarhus, Denmark
| | - David C. Dallas
- Nutrition Program, College of Health, Oregon State University, Corvallis, Oregon, USA
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12
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Wang D, Zhou Y, Zheng X, Guo J, Duan H, Zhou S, Yan W. Yak Milk: Nutritional Value, Functional Activity, and Current Applications. Foods 2023; 12:foods12112090. [PMID: 37297335 DOI: 10.3390/foods12112090] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2023] [Revised: 05/17/2023] [Accepted: 05/18/2023] [Indexed: 06/12/2023] Open
Abstract
The yak is a special species that inhabits the Qinghai-Tibet Plateau and its surrounding areas. Its unique habitat gives yak milk certain distinct characteristics compared to regular cow milk. Yak milk not only has a high nutritional value but also holds potential benefits for human health. In recent years, there has been increasing research attention on yak milk. Studies have found that the bioactive components in yak milk have various functional properties, including antioxidant, anticancer, antibacterial, blood pressure-lowering, anti-fatigue, and constipation-relieving effects. However, more evidence is needed to confirm these functions in the human body. Therefore, by reviewing the current research status on the nutrition and functionality of yak milk, we aim to reveal its enormous potential as a source of nutritional and functional substances. This article primarily analyzed the nutritional composition of yak milk and the functional effects of its bioactive components, categorically elucidated the mechanisms behind its functional activities, and provided a brief introduction to related yak milk products. Our objective is to deepen people's understanding of yak milk and provide some references for its further development and utilization.
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Affiliation(s)
- Diandian Wang
- College of Biochemical Engineering, Beijing Union University, No. 18, Xili District 3, Fatou, Beijing 100023, China
- Beijing Key Laboratory of Bioactive Substances and Functional Food, College of Biochemical Engineering, Beijing Union University, 197 North Tucheng West Road, Beijing 100023, China
| | - Yaxi Zhou
- College of Biochemical Engineering, Beijing Union University, No. 18, Xili District 3, Fatou, Beijing 100023, China
- Beijing Key Laboratory of Bioactive Substances and Functional Food, College of Biochemical Engineering, Beijing Union University, 197 North Tucheng West Road, Beijing 100023, China
| | - Xianping Zheng
- Ganzi Prefecture Seda County Zang Yuan Zhao Mei Dairy Products Co., Ltd., No. 51, West Section of Jinma Avenue, Seda County, Ganzi Tibetan Autonomous Prefecture, Ganzi 626700, China
| | - Jinhong Guo
- College of Biochemical Engineering, Beijing Union University, No. 18, Xili District 3, Fatou, Beijing 100023, China
- Beijing Key Laboratory of Bioactive Substances and Functional Food, College of Biochemical Engineering, Beijing Union University, 197 North Tucheng West Road, Beijing 100023, China
| | - Hao Duan
- College of Biochemical Engineering, Beijing Union University, No. 18, Xili District 3, Fatou, Beijing 100023, China
- Beijing Key Laboratory of Bioactive Substances and Functional Food, College of Biochemical Engineering, Beijing Union University, 197 North Tucheng West Road, Beijing 100023, China
| | - Shiqi Zhou
- College of Biochemical Engineering, Beijing Union University, No. 18, Xili District 3, Fatou, Beijing 100023, China
- Beijing Key Laboratory of Bioactive Substances and Functional Food, College of Biochemical Engineering, Beijing Union University, 197 North Tucheng West Road, Beijing 100023, China
| | - Wenjie Yan
- College of Biochemical Engineering, Beijing Union University, No. 18, Xili District 3, Fatou, Beijing 100023, China
- Beijing Key Laboratory of Bioactive Substances and Functional Food, College of Biochemical Engineering, Beijing Union University, 197 North Tucheng West Road, Beijing 100023, China
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13
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Kumari R, Sharma N, Sharma S, Samurailatpam S, Padhi S, Singh SP, Kumar Rai A. Production and characterization of bioactive peptides in fermented soybean meal produced using proteolytic Bacillus species isolated from kinema. Food Chem 2023; 421:136130. [PMID: 37116444 DOI: 10.1016/j.foodchem.2023.136130] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 04/03/2023] [Accepted: 04/05/2023] [Indexed: 04/30/2023]
Abstract
The study aims to enhance the functional properties of soybean meal (SBM) using potent proteolytic Bacillus strains isolated from kinema, a traditional fermented soybean product of Sikkim Himalaya. Selected Bacillus species; Bacillus licheniformis KN1G, B. amyloliquifaciens KN2G, B. subtilis KN36D, B. subtilis KN2B, and B. subtilis KN36D were employed for solid state fermentation (SSF) of SBM samples. The water and methanol extracts of SBM hydrolysates presented a significant increase in antioxidant activity. The water-soluble extracts of B. subtilis KN2B fermented SBM exhibited the best DPPH radical scavenging activity of 2.30 mg/mL. In contrast, the methanol-soluble extract of B. licheniformis KN1G fermented SBM showed scavenging activity of 0.51 mg/mL. Proteomic analysis of fermented soybean meal revealed several common and unique peptides produced by applying different starter cultures. Unique antioxidant peptides (HFDSEVVFF and VVDMNEGALFLPH) were identified from FSBM via LC/MS. B. subtilis KN36D showed the highest diversity of peptides produced during fermentation. The results indicate the importance of specific strains for fermentation to upgrade the nutritional value of raw fermented biomass.
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Affiliation(s)
- Reena Kumari
- Institute of Bioresources and Sustainable Development (DBT-IBSD), Regional Centre, Tadong, Sikkim, India
| | - Nitish Sharma
- Centre of Innovative and Applied Bioprocessing (DBT-CIAB), Sector-81, S.A.S. Nagar, Mohali, Punjab, India
| | - Sangita Sharma
- Institute of Bioresources and Sustainable Development (DBT-IBSD), Regional Centre, Tadong, Sikkim, India
| | - Sanjukta Samurailatpam
- Institute of Bioresources and Sustainable Development (DBT-IBSD), Regional Centre, Tadong, Sikkim, India
| | - Srichandan Padhi
- Institute of Bioresources and Sustainable Development (DBT-IBSD), Regional Centre, Tadong, Sikkim, India
| | - Sudhir P Singh
- Centre of Innovative and Applied Bioprocessing (DBT-CIAB), Sector-81, S.A.S. Nagar, Mohali, Punjab, India.
| | - Amit Kumar Rai
- Institute of Bioresources and Sustainable Development (DBT-IBSD), Regional Centre, Tadong, Sikkim, India; National Agri-Food Biotechnology Institute (DBT-NABI), Sector-81, S.A.S. Nagar, Mohali, Punjab, India.
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14
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Dou B, Wu X, Xia Z, Wu G, Guo Q, Lyu M, Wang S. Multiple Bioactivities of Peptides from Hydrolyzed Misgurnus anguillicaudatus. Molecules 2023; 28:molecules28062589. [PMID: 36985560 PMCID: PMC10053552 DOI: 10.3390/molecules28062589] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2023] [Revised: 03/05/2023] [Accepted: 03/07/2023] [Indexed: 03/16/2023] Open
Abstract
Misgurnus anguillicaudatus (loach) is a widely distributed benthic fish in Asia. In this study, the alkaline protease was used to hydrolyze loach, and the hydrolysate products of different molecular weights were obtained by membrane separation. In vitro antioxidant assays showed that the <3 kDa fraction (SLH-1) exhibited the strongest antioxidant activity (DPPH, hydroxyl radical and superoxide radical scavenging ability, and reducing power), while SLH-1 was purified by gel filtration chromatography, and peptide sequences were identified by LC-MS/MS. A total of six peptides with antioxidant activity were identified, namely SERDPSNIKWGDAGAQ (D-1), TVDGPSGKLWR (D-2), NDHFVKL (D-3), AFRVPTP (D-4), DAGAGIAL (D-5), and VSVVDLTVR (D-6). In vitro angiotensin-converting enzyme (ACE) inhibition assay and pancreatic cholesterol esterase (CE) inhibition assay, peptide D-4 (IC50 95.07 μg/mL, 0.12 mM) and D-2 inhibited ACE, and peptide D-2 (IC50 3.19 mg/mL, 2.62 mM), D-3, and D-6 acted as pancreatic CE inhibitors. The inhibitory mechanisms of these peptides were investigated by molecular docking. The results showed that the peptides acted by binding to the key amino acids of the catalytic domain of enzymes. These results could provide the basis for the nutritional value and promote the type of healthy products from hydrolyzed loach.
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Affiliation(s)
- Baojie Dou
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang 222005, China
- Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
| | - Xudong Wu
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang 222005, China
- Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
| | - Zihan Xia
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang 222005, China
- Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
| | - Guanghao Wu
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang 222005, China
- Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
| | - Quanyou Guo
- East China Sea Fishery Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China
| | - Mingsheng Lyu
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang 222005, China
- Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
- Correspondence: (M.L.); (S.W.)
| | - Shujun Wang
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang 222005, China
- Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
- Correspondence: (M.L.); (S.W.)
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15
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A comparative study of fermented buffalo and camel milk with anti-inflammatory, ACE-inhibitory and anti-diabetic properties and release of bio active peptides with molecular interactions: In vitro, in silico and molecular study. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102373] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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16
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Shukla P, Sakure A, Maurya R, Bishnoi M, Kondepudi KK, Das S, Liu Z, Padhi S, Rai AK, Hati S. Antidiabetic, angiotensin‐converting enzyme inhibitory and anti‐inflammatory activities of fermented camel milk and characterisation of novel bioactive peptides from lactic‐fermented camel milk with molecular interaction study. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12910] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Pratik Shukla
- Dairy Microbiology Department, SMC College of Dairy Science Anand Agricultural University Anand 388110 Gujarat India
| | - Amar Sakure
- Department of Plant Biotechnology B.A College of Agriculture Anand 388110 Gujarat India
| | - Ruchika Maurya
- Healthy Gut Research Group, Food & Nutritional Biotechnology Division, Centre of Excellence in Functional Foods National Agri‐Food Biotechnology Institute (NABI) Knowledge City, Sector 81, SAS Nagar Mohali Punjab 140306 India
| | - Mahendra Bishnoi
- Healthy Gut Research Group, Food & Nutritional Biotechnology Division, Centre of Excellence in Functional Foods National Agri‐Food Biotechnology Institute (NABI) Knowledge City, Sector 81, SAS Nagar Mohali Punjab 140306 India
| | - Kanthi Kiran Kondepudi
- Healthy Gut Research Group, Food & Nutritional Biotechnology Division, Centre of Excellence in Functional Foods National Agri‐Food Biotechnology Institute (NABI) Knowledge City, Sector 81, SAS Nagar Mohali Punjab 140306 India
| | - Sujit Das
- Department of Rural Development and Agricultural Production North‐Eastern Hill University Tura Campus Chasingre 794002 Meghalaya India
| | - Zhenbin Liu
- School of Food and Biological Engineering Shaanxi University of Science and Technology 18 Xi'an 710021, China
| | - Srichandan Padhi
- Institute of Bioresources and Sustainable Development, Regional Centre Tadong 737102 Sikkim India
| | - Amit Kumar Rai
- Institute of Bioresources and Sustainable Development, Regional Centre Tadong 737102 Sikkim India
| | - Subrota Hati
- Dairy Microbiology Department, SMC College of Dairy Science Kamdhenu University Anand ‐388110 Gujarat India
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Chourasia R, Padhi S, Phukon LC, Abedin MM, Sirohi R, Singh SP, Rai AK. Peptide candidates for the development of therapeutics and vaccines against β-coronavirus infection. Bioengineered 2022; 13:9435-9454. [PMID: 35387556 PMCID: PMC9161909 DOI: 10.1080/21655979.2022.2060453] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023] Open
Abstract
Betacoronaviruses (β-CoVs) have caused major viral outbreaks in the last two decades in the world. The mutation and recombination abilities in β-CoVs resulted in zoonotic diseases in humans. Proteins responsible for viral attachment and replication are highly conserved in β-CoVs. These conserved proteins have been extensively studied as targets for preventing infection and the spread of β-CoVs. Peptides are among the most promising candidates for developing vaccines and therapeutics against viral pathogens. The immunostimulatory and viral inhibitory potential of natural and synthetic peptides has been extensively studied since the SARS-CoV outbreak. Food-derived peptides demonstrating high antiviral activity can be used to develop effective therapeutics against β-CoVs. Specificity, tolerability, and customizability of peptides can be explored to develop potent drugs against β-CoVs. However, the proteolytic susceptibility and low bioavailability of peptides pose challenges for the development of therapeutics. This review illustrates the potential role of peptides in eliciting an adaptive immune response and inhibiting different stages of the β-CoV life cycle. Further, the challenges and future directions associated with developing peptide-based therapeutics and vaccines against existing and future β-CoV pathogens have been discussed.
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Affiliation(s)
- Rounak Chourasia
- Institute of Bioresources and Sustainable Development (DBT-IBSD), Regional Centre, Tadong- 737102, India
| | - Srichandan Padhi
- Institute of Bioresources and Sustainable Development (DBT-IBSD), Regional Centre, Tadong- 737102, India
| | - Loreni Chiring Phukon
- Institute of Bioresources and Sustainable Development (DBT-IBSD), Regional Centre, Tadong- 737102, India
| | - Md Minhajul Abedin
- Institute of Bioresources and Sustainable Development (DBT-IBSD), Regional Centre, Tadong- 737102, India
| | - Ranjana Sirohi
- Department of Chemical and Biological Engineering, Korea University, 145, Anam-ro, Seongbuk-gu, 02841, Republic of Korea
| | - Sudhir P Singh
- Centre of Innovative and Applied Bioprocessing (DBT-CIAB), Sector-81, S.A.S. Nagar, Mohali- 140306, India
| | - Amit Kumar Rai
- Institute of Bioresources and Sustainable Development (DBT-IBSD), Regional Centre, Tadong- 737102, India.,Institute of Bioresources and Sustainable Development (DBT-IBSD), Mizoram Node, Aizawl, India
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