Mudgil Priti, Gan Chee-Yuen, Affan Baig Mohd, Hamdi Marwa, Mohteshamuddin Khaja, Aguilar-Toalá José E, Vidal-Limon Abraham M, Liceaga Andrea M, Maqsood Sajid
Food Science Department, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain 15551, United Arab Emirates.
Analytical Biochemistry Research Centre (ABrC), Universiti Sains Malaysia, 11800, USM, Penang, Malaysia.
Food Res Int. 2023 Jun;168:112706. doi: 10.1016/j.foodres.2023.112706. Epub 2023 Mar 20.
Investigations into ACE inhibitory properties of probiotic fermented bovine, camel, goat, and sheep milk were performed and studied for two weeks of refrigerated storage. Results from the degree of proteolysis suggested higher susceptibility of goat milk proteins, followed by sheep and camel milk proteins, to the probiotic-mediated proteolysis. ACE-inhibitory properties displayed continuous decline in ACE-IC values for two weeks of refrigerated storage. Overall, goat milk fermented with Pediococcus pentosaceus caused maximum ACE inhibition (IC: 262.7 µg/mL protein equivalent), followed by camel milk (IC: 290.9 µg/mL protein equivalent). Studies related to peptide identification and in silico analysis using HPEPDOCK score revealed presence of 11, 13, 9 and 9 peptides in fermented bovine, goat, sheep, and camel milk, respectively, with potent antihypertensive potential. The results obtained suggest that the goat and camel milk proteins demonstrated higher potential for generating antihypertensive peptides via fermentation when compared to bovine and sheep milk.
对益生菌发酵的牛乳、骆驼乳、山羊乳和绵羊乳的ACE抑制特性进行了研究，并在冷藏储存两周后进行了分析。蛋白水解程度的结果表明，山羊乳蛋白对益生菌介导的蛋白水解更敏感，其次是绵羊乳蛋白和骆驼乳蛋白。在冷藏储存两周期间，ACE抑制特性的ACE-IC值持续下降。总体而言，戊糖片球菌发酵的山羊乳产生的ACE抑制作用最大（IC：262.7µg/mL蛋白质当量），其次是骆驼乳（IC：290.9µg/mL蛋白质当量）。与肽鉴定和使用HPEPDOCK评分进行的计算机分析相关的研究表明，发酵牛乳、山羊乳、绵羊乳和骆驼乳中分别存在11、13、9和9种具有强大降压潜力的肽。所得结果表明，与牛乳和绵羊乳相比，山羊乳和骆驼乳蛋白通过发酵产生降压肽的潜力更高。
