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Wang J, Wang Z, Zhang M, Li J, Zhao C, Ma C, Ma D. Impact of Lactiplantibacillus plantarum and casein fortification on angiotensin converting enzyme inhibitory peptides in yogurt: identification and in silico analysis. Food Funct 2024; 15:3824-3837. [PMID: 38511617 DOI: 10.1039/d3fo04534j] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/22/2024]
Abstract
In this study, the effects of Lactiplantibacillus plantarum M11 (Lb. plantarum M11) in conjunction with sodium caseinate on the characteristics and angiotensin converting enzyme (ACE) inhibitory activity of yogurt were investigated. ACE inhibitory peptides (ACEIPs) in yogurt were identified by nano-LC-MS/MS and potential ACEIPs were predicted by in silico and molecular docking methods. The results showed that the ACE-inhibitory activity of yogurt was significantly enhanced (p < 0.05), while maintaining the quality characteristics of the yogurt. Thirteen ACEIPs in the improved yogurt (883 + M11-CS group) were identified, which were more abundant than the other yogurt groups (control 883 group, 883 + M11 group and 883-CS group). Two novel peptides with potential ACE inhibitory activity, YPFPGPIH and NILRFF, were screened. The two peptides showed PeptideRanker scores above 0.8, small molecular weight and strong hydrophobicity, and were non-toxic after prediction. Molecular docking results showed that binding energies with ACE were -9.4 kcal mol-1 and -10.7 kcal mol-1, respectively, and could bind to the active site of ACE. These results indicated that yogurt with Lb. plantarum M11 and sodium caseinate has the potential to be utilized as a functional food with antihypertensive properties. The combination of ACEIP-producing strains and casein fortification could be an effective method to promote the release of ACEIPs from yogurt.
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Affiliation(s)
- Jiaxu Wang
- Food College, Northeast Agricultural University, No. 600 Changjiang St, Xiangfang Dist, 150030, Harbin, China.
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St, Xiangfang Dist, 150030, Harbin, China
| | - Zhimin Wang
- Food College, Northeast Agricultural University, No. 600 Changjiang St, Xiangfang Dist, 150030, Harbin, China.
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St, Xiangfang Dist, 150030, Harbin, China
| | - Mixia Zhang
- Food College, Northeast Agricultural University, No. 600 Changjiang St, Xiangfang Dist, 150030, Harbin, China.
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St, Xiangfang Dist, 150030, Harbin, China
| | - Jiaxin Li
- Food College, Northeast Agricultural University, No. 600 Changjiang St, Xiangfang Dist, 150030, Harbin, China.
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St, Xiangfang Dist, 150030, Harbin, China
| | - Cuisong Zhao
- Food College, Northeast Agricultural University, No. 600 Changjiang St, Xiangfang Dist, 150030, Harbin, China.
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St, Xiangfang Dist, 150030, Harbin, China
| | - Chunli Ma
- Food College, Northeast Agricultural University, No. 600 Changjiang St, Xiangfang Dist, 150030, Harbin, China.
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St, Xiangfang Dist, 150030, Harbin, China
| | - Dexing Ma
- College of Veterinary Medicine, Northeast Agricultural University, No. 600, Changjiang St, Xiangfang Dist, 150030, Harbin, China.
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Peslerbes M, Fellenberg A, Jardin J, Deglaire A, Ibáñez RA. Manufacture of Whey Protein Hydrolysates Using Plant Enzymes: Effect of Processing Conditions and Simulated Gastrointestinal Digestion on Angiotensin-I-Converting Enzyme (ACE) Inhibitory Activity. Foods 2022; 11:2429. [PMID: 36010429 PMCID: PMC9407499 DOI: 10.3390/foods11162429] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2022] [Revised: 08/03/2022] [Accepted: 08/08/2022] [Indexed: 11/19/2022] Open
Abstract
Hydrolysis of proteins leads to the release of bioactive peptides with positive impact on human health. Peptides exhibiting antihypertensive properties (i.e., inhibition of angiotensin-I-converting enzyme) are commonly found in whey protein hydrolysates made with enzymes of animal, plant or microbial origin. However, bioactive properties can be influenced by processing conditions and gastrointestinal digestion. In this study, we evaluated the impact of three plant enzymes (papain, bromelain and ficin) in the manufacture of whey protein hydrolysates with varying level of pH, enzyme-to-substrate ratio and time of hydrolysis, based on a central composite design, to determine the degree of hydrolysis and antihypertensive properties. Hydrolysates made on laboratory scales showed great variation in the type of enzyme used, their concentrations and the pH level of hydrolysis. However, low degrees of hydrolysis in papain and bromelain treatments were associated with increased antihypertensive properties, when compared to ficin. Simulated gastrointestinal digestion performed for selected hydrolysates showed an increase in antihypertensive properties of hydrolysates made with papain and bromelain, which was probably caused by further release of peptides. Several peptides with reported antihypertensive properties were found in all treatments. These results suggest plant enzymes used in this study can be suitable candidates to develop ingredients with bioactive properties.
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Affiliation(s)
- Marie Peslerbes
- Departamento de Ciencias Animales, Facultad de Agronomia e Ingenieria Forestal, Pontificia Universidad Catolica de Chile, Macul, Santiago 7820436, Chile
- École Supérieure D’agricultures Angers Loire, 49000 Angers, France
| | - Angélica Fellenberg
- Departamento de Ciencias Animales, Facultad de Agronomia e Ingenieria Forestal, Pontificia Universidad Catolica de Chile, Macul, Santiago 7820436, Chile
| | | | | | - Rodrigo A. Ibáñez
- Departamento de Ciencias Animales, Facultad de Agronomia e Ingenieria Forestal, Pontificia Universidad Catolica de Chile, Macul, Santiago 7820436, Chile
- Center for Dairy Research, University of Wisconsin-Madison, Madison, WI 53706, USA
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