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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 by Ruchita Khakhariya; Amar A. Sakure; Ruchika Maurya; Mahendra Bishnoi; Kanthi Kiran Kondepudi; Srichandan Padhi; Amit Kumar Rai; Zhenbin Liu; G.B. Patil; Maunil Mankad; Subrota Hati is a Agricultural and Biological Sciences article available to read on EtoBox.

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The aim of this study is to compare ACE inhibitory, anti-diabetic and Anti-inflammatory activity of buffalo and camel milk using Lacticaseibacillus paracasei (M11) in combination with yeast Saccharomyces cerevisiae (WBS2A) and to release peptides with antihypertensive and anti-diabetic properties. Fermented buffalo and camel milk were considered for the evaluation of Angiotensin-converting enzyme (ACE) inhibitory and anti-diabetic activities at specific time intervals (12, 24, 36 and 48 h) at 37 °C. For the growth condition optimization, proteolytic activity was evaluated with specific inoculation rates (1.5%, 2.0%, and 2.5%) and at specific incubation periods (12, 24, 36, and 48 h). The highest peptides were produced at 2.5% inoculation rate and at 48 h of incubation in both buffalo and camel milk at 37 °C. Further, camel and buffalo milk fermented with M11+WBS2A significantly lower the overproduction of TNF-α, IL-6, IL-1β and Nitric oxide (NO), that was induced by lipopolysaccharide (LPS) stimulation in RAW 267.4 cells. For protein purification, 2D gel electrophoresis and SDS-PAGE were used. Camel and buffalo milk that had not been fermented displayed protein bands between 10 and

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Author

Ruchita Khakhariya; Amar A. Sakure; Ruchika Maurya; Mahendra Bishnoi; Kanthi Kiran Kondepudi; Srichandan Padhi; Amit Kumar Rai; Zhenbin Liu; G.B. Patil; Maunil Mankad; Subrota Hati

Publisher

Elsevier BV

Published

2023

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)