Zhang Dan, Yu Mengyi, Dong Wenming, Yan Guanghui, Shi Yanan, Huang Aixiang, Wang Xuefeng
College of Food Science & Technology, Yunnan Agricultural University institution, Kunming, Yunnan 650201, China.
J Agric Food Chem. 2025 Jan 8;73(1):571-583. doi: 10.1021/acs.jafc.4c09837. Epub 2024 Dec 29.
This study aimed to investigate the changes in the bioactive peptides (BPs) of buffalo milk cheese (BMC) within 15 days of storage. A total of 3605 peptides were identified in the BMC, with 260 peptides remaining stable for 15 days. Among these, the peak intensities of all reported BPs (9 peptides) increased on the 15th day. Additionally, two novel antioxidant peptides, AYF (IC = 160.5 μM) and YPFPGPIPK (IC = 108.6 μM), and two novel angiotensin-converting enzyme (ACE) inhibitory peptides, LRF (IC = 214.9 μM) and APFPEVFGK (IC = 880.0 μM), were identified. The molecular docking results implied that the active sites on ECH-associated protein 1 (Arg 415, Arg 483, Arg 380, and Asn 382) and the active sites in the three active pockets of ACE (S1, S2, and S'1) are crucial for peptide activity. This study demonstrates that BMC is a stable resource of BPs and has the potential to be used in functional foods.
本研究旨在调查水牛乳奶酪（BMC）在储存15天内生物活性肽（BPs）的变化。在BMC中总共鉴定出3605种肽，其中260种肽在15天内保持稳定。其中，所有报道的BPs（9种肽）的峰强度在第15天增加。此外，还鉴定出两种新型抗氧化肽AYF（IC = 160.5 μM）和YPFPGPIPK（IC = 108.6 μM），以及两种新型血管紧张素转换酶（ACE）抑制肽LRF（IC = 214.9 μM）和APFPEVFGK（IC = 880.0 μM）。分子对接结果表明，ECH相关蛋白1上的活性位点（Arg 415、Arg 483、Arg 380和Asn 382）以及ACE三个活性口袋中的活性位点（S1、S2和S'1）对肽活性至关重要。本研究表明，BMC是BPs的稳定来源，有潜力用于功能性食品。
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