酪蛋白
化学
抗氧化剂
肽
食品科学
生物信息学
牦牛
牛奶
体外
β-乳球蛋白
生物化学
骆驼奶
消化(炼金术)
水解
乳清蛋白
色谱法
生物
动物科学
基因
作者
Md Minhajul Abedin,Rounak Chourasia,Loreni Chiring Phukon,Sudhir P. Singh,Amit Kumar
标识
DOI:10.1016/j.fochx.2022.100231
摘要
In this study, simulated in vitro GI digestion of the Himalayan hard chhurpi cheese resulted in the increase of hydrolyzed protein content, antioxidant and ACE-inhibitory activities. LC-MS/MS-based peptidomics revealed a total of 1473 peptides in the samples originating from different milk proteins, including α-S1-casein, α-S2-casein, β-casein, κ-casein, α-lactalbumin, and β-lactoglobulin, out of which 60 peptides have been reported for different functional properties. A total of 101 peptides were predicted to be antihypertensive using the bioactivity prediction web servers, AHTpin and mAHTPred. In silico molecular docking studies predicted 20 antihypertensive peptides, exhibiting non-bond interactions between hard chhurpi peptides and ACE catalytic residues. A peptide, SLVYPFPGPI, identified in GI digested cow hard chhurpi and undigested, and GI digested samples of yak hard chhurpi, showed a stronger binding affinity towards ACE. Identifying antioxidant and ACE inhibitory peptides in hard cheese products adds value to them as functional foods of the Himalayan region.
科研通智能强力驱动
Strongly Powered by AbleSci AI