Ajayi Feyisola Fisayo, AlShebli Fatimah, Yap Pei-Gee, Gan Chee-Yuen, Maqsood Sajid, Mudgil Priti
Department of Food Science, 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 Chem X. 2024 Nov 14;24:101998. doi: 10.1016/j.fochx.2024.101998. eCollection 2024 Dec 30.
Fermented milk (FM) is well-known to confer health-promoting benefits, particularly for managing chronic metabolic diseases. However, the specific cholesterol esterase (CE) inhibitory activities of FM produced from different animal milk sources have not been extensively explored. This study for the first time investigates the CE inhibition potential of FM derived from bovine (F_BM), camel (F_CM), sheep (F_SM), and goat milk (F_GM), each fermented with five different probiotic strains and stored for 14 days under refrigeration. Further, peptides identification was performed and approaches were used to dock potent peptides with CE enzyme (PDB: 1AQL) to decipher mechanism of enzyme inhibition. Comprehensive approach of this study combined CE inhibition assays, peptide identification, and molecular docking with the CE enzyme (PDB: 1AQL) to elucidate mechanisms underlying enzyme inhibition. Upon fermentation improvements in CE-inhibition (lower IC values) were observed compared to non-fermented counterparts. Moreover, the CE-inhibition potency of the FM varies significantly among the milk types and probiotic strain ( < 0.05). Regardless of probiotic strains, CE-inhibition was more evident for F_GM followed by F_CM. Peptide sequencing and molecular docking studies revealed APSFSDIPNPIGSENSEKTTMPLW from F_BM showed potent binding to CE's active site, while peptides from F_CM, F_SM, and F_GM showed indirect CE-inhibitory mechanisms. These findings suggest potential anti-hypercholesteremic effects of bovine and non-bovine fermented milk, indicating their potential use in developing novel dairy products with hypolipidemic activities.
发酵乳（FM）具有促进健康的益处，尤其在管理慢性代谢疾病方面。然而，不同动物乳源产生的FM的特定胆固醇酯酶（CE）抑制活性尚未得到广泛研究。本研究首次调查了源自牛（F_BM）、骆驼（F_CM）、绵羊（F_SM）和山羊乳（F_GM）的FM的CE抑制潜力，每种FM均用五种不同的益生菌菌株发酵，并在冷藏条件下储存14天。此外，进行了肽鉴定，并使用方法将有效的肽与CE酶（PDB：1AQL）对接，以破译酶抑制机制。本研究采用综合方法，结合CE抑制试验、肽鉴定以及与CE酶（PDB：1AQL）的分子对接，以阐明酶抑制的潜在机制。发酵后，与未发酵的对应物相比，观察到CE抑制有所改善（IC值更低）。此外，FM的CE抑制效力在不同乳类和益生菌菌株之间存在显著差异（P < 0.05）。无论益生菌菌株如何。F_GM的CE抑制作用比F_CM更明显。肽测序和分子对接研究表明，来自F_BM的APSFSDIPNPIGSENSEKTTMPLW与CE的活性位点有强结合，而来自F_CM、F_SM和F_GM的肽显示出间接的CE抑制机制。这些发现表明牛和非牛发酵乳具有潜在的抗高胆固醇血症作用，表明它们在开发具有降血脂活性的新型乳制品中的潜在用途。
