An in silico model to predict and estimate digestion-resistant and bioactive peptide content of dairy products: A primarily study of a time-saving and affordable method for practical research purposes. (August 2020)

• Record Type: Journal Article
• Authors: Barati, Meisam; Javanmardi, Fardin; Jabbari, Masoumeh; Mokari-Yamchi, Amin; Farahmand, Fariba; Eş, Ismail; Farhadnejad, Hossein; Davoodi, Sayed Hossein; Mousavi Khaneghah, Amin
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 130(2020)
• Publication Date: 2020-08
• Subjects: Food proteins -- Bioactive peptides -- In silico -- Functional food -- Dairy products; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2020.109616
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: The purpose of this study is to estimate the concentration of digestion-resistant and bioactive peptides in dairy products using an in silico method. The major contributors of milk protein sequences including αs1 -casein, αs2 -casein, β-casein, k-casein, β-lactoglobulin, and α-lactalbumin were obtained from UniProt Knowledgebase (UniProtKB). In silico digestion and bioactive fragment, findings were analyzed using the BIOPEP tool. Bioactive peptide content of the dairy products was estimated based on molecular weight, percent of major proteins existing in the food items, and the number of peptides obtained after in silico digestion from each protein. The results showed that 100 g milk contains 6700.241 μmol digestion-resistant peptides; in which 1880.434 μmol out of total peptides have anti-diabetic properties. Of all digestion-resistant peptides, 1978.24, 1955.024, 1700.907, and 1066.07 μmol belong to very low, low, medium, and high bioactivity sub-groups, respectively. Using the data introduced here, risk assessment could be done for dairy originated bioactive peptides and chronic disease. Graphical abstract: Image 1 Highlights: 76 peptides with known biological properties could be identified among 226 types. β-casein compared to other proteins, produces more fragments per molecule. The cheese had the highest BP content, while the butter had the lowest BP content. There are 6700.241 μmol digestion-resistant peptide in 100 g milk. From total of milk-derived peptides, 1880.434 μmol have anti-diabetic function.