Bioactive peptides (BPs) are molecules of paramount importance with great potential for the development of functional foods, nutraceuticals or therapeutics for the prevention or treatment of various diseases. A functional BP-rich dairy product was produced by lyophilisation of bovine milk fermented by the autochthonous strains subsp. ZGBP5-51, ZGBP5-52 and ZGBP5-53 isolated from the same artisanal fresh cheese. The efficiency of the proteolytic system of the implemented strains in the production of BPs was confirmed by a combined high-throughput mass spectrometry (MS)-based peptidome profiling and an in silico approach. First, peptides released by microbial fermentation were identified via a non-targeted peptide analysis (NTA) comprising reversed-phase nano-liquid chromatography (RP nano-LC) coupled with matrix-assisted laser desorption/ionisation-time-of-flight/time-of-flight (MALDI-TOF/TOF) MS, and then quantified by targeted peptide analysis (TA) involving RP ultrahigh-performance LC (RP-UHPLC) coupled with triple-quadrupole MS (QQQ-MS). A combined database and literature search revealed that 10 of the 25 peptides identified in this work have bioactive properties described in the literature. Finally, by combining the output of MS-based peptidome profiling with in silico bioactivity prediction tools, three peptides (QFLPYPYYAKPA, VAPFPEVFGK, ARHPHPHLSF), whose bioactive properties have not been previously reported in the literature, were identified as potential BP candidates.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10888711 | PMC |
| http://dx.doi.org/10.3390/ijms25042431 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
- a probiotic gut commensal with contextual impact on immunity.
Gut Microbes
December 2025
Department of Immunology, University of Pittsburgh School of Medicine, Pittsburgh, PA, USA.
The gut microbiome plays a key role in human health, influencing various biological processes and disease outcomes. The historical roots of probiotics are traced back to Nobel Laureate Élie Metchnikoff, who linked the longevity of Bulgarian villagers to their consumption of sour milk fermented by Lactobacilli. His pioneering work led to the global recognition of probiotics as beneficial supplements, now a multibillion-dollar industry.
View Article and Find Full Text PDFFermented foods affect the seasonal stability of gut bacteria in an Indian rural population.
Nat Commun
January 2025
Laboratory of Microbiology, Wageningen University & Research, 6708, WE, Wageningen, The Netherlands.
The effect of fermented foods on healthy human gut microbiota structure and function, particularly its seasonal preference and frequent long-term consumption, has been largely uncharacterised. Here, we assess the gut microbiota and metabolite composition of 78 healthy Indian agrarian individuals who differ in the intake of fermented milk and soybean products by seasonal sampling during hot-humid summer, autumn and dry winter. Here we show that, seasonal shifts between the Prevotella- and Bifidobacterium/Ruminococcus-driven community types, or ecological states, and associated fatty acid derivatives, with a bimodal change in Bacteroidota community structure during summer, particularly in fermented milk consumers.
View Article and Find Full Text PDFEffects of tropical fruit blends on fermentative and pigmentation aspects of probiotic native cultured goat milk.
PeerJ
January 2025
Centro de Tecnologia e Desenvolvimento Regional, Universidade Federal da Paraíba, João Pessoa, Paraíba, Brazil.
Background: Fruits are sources of bioactive compounds such as phenolics that bring health benefits to consumers. The addition of fruit products and microorganisms with probiotic potential in fermented goat milk can facilitate the acquisition of these benefits through diet. In this sense, the objective of this study was to evaluate the effect of incorporating a mixture of ingredients from jaboticaba (), jambolana (), and mandacaru () fruits on fermentation parameters (pH, titratable acidity, viability of the native culture CNPC003 and the starter culture), associated with pigmentation (phenolic compound content and color) through experimental mixture design.
View Article and Find Full Text PDFModerate full-fat and low-fat yoghurt consumption correlates with reduced mortality risk: a large-scale prospective analysis.
J Glob Health
January 2025
Department of Orthopedics, The Second Xiangya Hospital, Central South University, Changsha, Hunan, China.
Background: Yoghurt is a commonly consumed fermented food recommended by many guidelines. Yoghurt consumption can contribute to the intake of multiple nutrients and reduce the risk of several diseases. However, prospective evidence is limited on the associations between full/low-fat yoghurt consumption and mortality risk.
View Article and Find Full Text PDFRecent updates on plant protein-based dairy cheese alternatives: outlook and challenges.
Crit Rev Food Sci Nutr
January 2025
Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland.
In response to population growth, ethical considerations, and the environmental impacts of animal proteins, researchers are intensifying efforts to find alternative protein sources that replicate the functionality and nutritional profile of animal proteins. In this regard, plant-based cheese alternatives are becoming increasingly common in the marketplace, as one of the emerging dairy-free products. However, the dairy industry faces challenges in developing dairy-free products alternatives that meet the demands of customers with specific lifestyles or diets, ensure sustainability, and retain traditional customers.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!