In-depth peptidomic profile and molecular simulation studies on ACE-inhibitory peptides derived from probiotic fermented milk of different farm animals

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-IC50 values for two weeks of refrigerated storage. Overall, goat milk fermented with Pediococcus pentosaceus caused maximum ACE inhibition (IC50: 262.7 mu g/mL protein equivalent), followed by camel milk (IC50: 290.9 mu g/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.

Automated summary

Investigations were conducted to examine the ACE inhibitory properties of probiotic fermented milk from different animals. Goat milk showed the highest susceptibility to probiotic-mediated proteolysis, followed by sheep and camel milk. ACE inhibitory properties decreased during the two weeks of refrigerated storage, with goat milk fermented with Pediococcus pentosaceus displaying the highest ACE inhibition. Peptide identification and in silico analysis revealed the presence of potent antihypertensive peptides in all fermented milks, with goat and camel milk proteins showing higher potential compared to bovine and sheep milk.