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Original Research ARTICLE Provisionally accepted The full-text will be published soon. Notify me

Front. Microbiol. | doi: 10.3389/fmicb.2019.02643

Novel angiotensin converting enzyme inhibitory peptides from fermented bovine milk started by Lactobacillus helveticus KLDS.31 and Lactobacillus casei KLDS.105: Purification, identification and interaction mechanism

 Jiaqi Li1, Jiajia Zhao1, Xindi Wang1, Abdul Qayum1, Muhammad A. Hussain1, Guizhao Liang2,  Juncai Hou1* and  Zhanmei Jiang1*
  • 1Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, China
  • 2Bioengineering College of Chongqing University, China

Fermented milks with strong angiotensin-I-converting enzyme (ACE) inhibitory activity were obtained by culturing with Lactobacillus helveticus KLDS.31 and Lactobacillus casei KLDS.105 with a fermentation and storage temperature of 37 °C. Ultrafiltration fractions with molecular weight less than 3 kDa in fermented milk whey exhibited the strongest inhibitory activity. Correspondingly, a gastrointestinal digestion experiment showed retention of the bioactivity of these fractions with pepsin and trypsin treatment. Four ACE inhibitory peptides from fermented milk were isolated, purified by a two-step reverse chromatography, and sequenced. Furthermore, the interaction mechanisms between ACE and four isolated peptides were investigated by molecular docking method and the Independent Gradient Model. Experimental determination of IC50 was done to verify theoretical results. The inhibitory peptide interacted with ACE as follows: Lys-Pro-Ala-Gly-Asp-Phe > Lys-Ala-Ala-Leu-Ser-Gly-Met > Lys-Lys-Ala-Ala-Met-Ala-Met > Leu-Asp-His-Val-Pro-Gly-Gly-Ala-Arg.

Keywords: Angiotensin converting enzyme inhibitory peptides, fermented bovine milk;, Isolation, Sequence Identification, molecular interaciton

Received: 09 Jul 2019; Accepted: 30 Oct 2019.

Copyright: © 2019 Li, Zhao, Wang, Qayum, Hussain, Liang, Hou and Jiang. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

* Correspondence:
Prof. Juncai Hou, Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin, 150030, Heilongjiang Province, China, jchou@neau.edu.cn
Prof. Zhanmei Jiang, Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin, 150030, Heilongjiang Province, China, zhanmeijiang@neau.edu.cn