The investigation was aimed at assessing anti-inflammatory and antioxidative activities along with the release of peptides with antioxidative properties during the fermentation of camel milk by Lacticaseibacillus casei (NK9). Reverse-phase high-performance liquid chromatography (RP-HPLC) was used to separate the bioactive peptides of 3 and 10kDa (permeates and retentates). Reverse-phase liquid chromatography-mass spectrometry (RPLC/MS) was used to identify and characterise the pure bioactive peptides, and the effect of fermented camel milk on inflammation produced by lipopolysaccharide (LPS)/endotoxin in RAW 264.7 (Ralph and William's cell line) was also examined. Furthermore, docking revealed that peptides (LLNEK and IYTFPQPQSL) were predicted to inhibit myeloperoxidase (nMPO) activity by engaging with different residues in and around the human myeloperoxidase (hMPO) active site. © 2022 Society of Dairy Technology.
Identification and molecular mechanisms of novel antioxidative peptides from fermented camel milk (Kachchi breed, India) with anti-inflammatory activity in raw macrophages cell lines.
Sajid Maqsood, Food Science Department, College of Agriculture and Veterinary Medicine, United Arab Emirates University, P.O. Box 15551, Al Ain, United Arab Emirates. E-mail email@example.com
Patel Dharmisthaben, Amar Sakure, Zhenbin Liu, Ruchika Maurya, Sujit Das, Bethsheba Basaiawmoit, Reena Kumari, Mahendra Bishnoi, Kiran Kondepudi, K., Kunal M. Gawai, Waqas N. Baba, Sajid Maqsood, Subrota Hati; Identification and molecular mechanisms of novel antioxidative peptides from fermented camel milk (Kachchi breed, India) with anti-inflammatory activity in raw macrophages cell lines.. IFIS Food and Health Sciences Database 2023; doi:
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