ACE-inhibitory peptides in sodium-reduced cheese with probiotic: Identification, in silico prediction and molecular interaction

The dual effect of Lacticaseibacillus paracasei M3 and the partial substitution of NaCl on the release of ACE-inhibitory peptides in sodium-reduced cheese was investigated. The peptide profile was improved and the release of ACE inhibitory peptides was promoted by the addition of KCl and Lb.paracasei M3. Using in silico screening, novel ACE-inhibitory peptides were selected in order to predict their physicochemical characteristics. The peptides, KPWIQPK and VYPFPGPIPN, could remain intact in the gastrointestinal tract. Molecular docking results suggested that the peptides APFPEVFGK, KPWIQPK might interact with Tyr523 and Ala354 in the S1 active pocket of ACE. EPVLGPVRGPFP, VAPFPEVFGKE and VYPFPGPIPN were coordinated with Zn ions. The results suggested that sodium-reduced cheeses with added Lb.paracasei M3 could serve as potential functional foods with antihypertensive effects.