Affiliations 

  • 1 Food Science Department, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, 15551, United Arab Emirates. Electronic address: priti.d@uaeu.ac.ae
  • 2 Analytical Biochemistry Research Centre (ABrC), Universiti Sains Malaysia, 11800, USM, Penang, Malaysia
  • 3 Department of Public Health and Sport Sciences, University of Exeter Medical School, Faculty of Health and Life Sciences, University of Exeter, Exeter EX1 2 LU, United Kingdom; Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QDPP-IVFI), University of Queensland, Brisbane, QLD 4072, Australia
  • 4 Food Science Department, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, 15551, United Arab Emirates
  • 5 Department of Veterinary Medicine, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, 15551, United Arab Emirates
  • 6 Departamento de Ciencias de la Alimentación. División de Ciencias Biológicas y de la Salud, Universidad Autónoma Metropolitana Unidad Lerma, Lerma de Villada 52005, Estado de México, Mexico
  • 7 Red de Estudios Moleculares Avanzados, Clúster Científico y Tecnológico BioMimic, Instituto de Ecología A.C. (INECOL), El Haya, Xalapa 91073, Veracruz, Mexico
  • 8 Protein Chemistry and Bioactive Peptides Laboratory. Department of Food Science, Purdue University, West Lafayette, IN 47907
  • 9 Food Science Department, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, 15551, United Arab Emirates; Zayed Centre of Health Science, United Arab Emirates University, Al-Ain 15551, United Arab Emirates. Electronic address: sajid.m@uaeu.ac.ae
J Dairy Sci, 2024 Dec;107(12):10153-10173.
PMID: 39122154 DOI: 10.3168/jds.2024-25108

Abstract

Bioactive peptides produced via enzymatic hydrolysis have been widely investigated for their dipeptidyl peptidase-IV (DPP-IV) inhibitory properties. However, the deficit of studies on fermentation as a means to produce DPP-IV inhibitory peptides prompted us to draw a comparative study on DPP-IV inhibitory peptides generated from cow, camel, goat, and sheep milk using probiotic fermentation. Further, peptide identification, in silico molecular interactions with DPP-IV, and ensemble docking were performed. Results suggested that goat milk consistently exhibited greater degrees of hydrolysis than other milk types. Further, Pediococcus pentosaceus (PP-957) emerged as a potent probiotic, with significantly lower median inhibitory concentration values of DPP-IV, of 0.17, 0.12, and 0.25 µg/mL protein equivalents in fermented cow, camel, and goat milk, respectively. Overall, peptides (RPPPPVAM, CHNLDELKDTR, and VLSLSQPK) exhibited strong binding affinity, with binding energies of -9.31, -9.18, and -8.9 kcal/mol, respectively, suggesting their potential role as DPP-IV inhibitors. Overall, this study offers valuable information toward antidiabetic benefits of fermented milk products via inhibition of DPP-IV.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.