A comparative study on antidiabetic and anti-inflammatory activities of fermented whey and soy protein isolates and the release of biofunctional peptides: an in vitro and in silico studies

IF 3.5 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY Journal of the Science of Food and Agriculture Pub Date : 2025-02-02 DOI:10.1002/jsfa.14154

Kartikkumar Ramjibhai Vadher, Amar A Sakure, Pooja M Mankad, Anita Rawat, Mahendra Bishnoi, Kanthi Kiran Kondepudi, Ashish Patel, Preetam Sarkar, Subrota Hati

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Abstract

Background

This study aims to evaluate the antidiabetic and anti-inflammatory activities of Lacticaseibacillus rhamnosus (M9) MTCC 25516 during the fermentation of whey and soy protein isolates. It also seeks to characterize protein profiles, identify multifunctional peptides, and assess structural changes using sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), two-dimensional (2D) gel electrophoresis, Fourier-transform infrared (FTIR) spectroscopy, and confocal laser scanning microscopy (CLSM).

Results

Fermentation with Lacticaseibacillus rhamnosus (M9) significantly enhanced antidiabetic activity, with optimal peptide production at a 25 mL L⁻¹ inoculation rate for 48 h at 37 °C. Proteolytic activity reduced inflammatory markers (IL-6, TNF-α, IL-1β, NO) in RAW 267.4 cells. SDS-PAGE and 2D gel electrophoresis revealed distinct protein profiles, with 19 and 49 protein spots in whey and soy isolates, respectively. Reverse-phase high-performance liquid chromatography (RP-HPLC) identified multifunctional peptides, and FTIR spectroscopy confirmed structural changes post-fermentation. Confocal microscopy further revealed protein modifications.

Conclusion

Fermentation of whey and soy protein isolates with Lacticaseibacillus rhamnosus (M9) enhances antidiabetic and anti-inflammatory properties. Optimal conditions (25 mL L⁻¹ inoculation, 48-h incubation) improved peptide production, with analytical techniques confirming structural and functional changes. These findings suggest fermented protein isolates could be valuable in functional foods with health benefits. © 2025 Society of Chemical Industry.

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发酵乳清蛋白和大豆分离蛋白抗糖尿病和抗炎活性的比较研究以及生物功能肽的释放：体外和计算机研究。

背景：本研究旨在评价鼠李糖乳杆菌（M9） MTCC 25516在乳清和大豆分离蛋白发酵过程中的抗糖尿病和抗炎活性。它还试图用十二烷基硫酸钠-聚丙烯酰胺凝胶电泳（SDS-PAGE）、二维（2D）凝胶电泳、傅里叶变换红外（FTIR）光谱和共聚焦激光扫描显微镜（CLSM）来表征蛋白质谱、鉴定多功能肽，并评估结构变化。结果：鼠李糖乳杆菌（M9）发酵显著增强了抗糖尿病活性，接种量为25 mL L-1，在37℃下接种48 h可产生最佳肽。蛋白水解活性降低RAW 267.4细胞的炎症标志物（IL-6、TNF-α、IL-1β、NO）。SDS-PAGE和2D凝胶电泳显示，乳清和大豆分离物分别有19个和49个蛋白点。反相高效液相色谱（RP-HPLC）鉴定了多肽，FTIR光谱证实了发酵后的结构变化。共聚焦显微镜进一步显示蛋白质修饰。结论：鼠李糖乳杆菌（M9）发酵乳清和大豆分离蛋白具有抗糖尿病和抗炎作用。最佳条件（25 mL L-1接种，48 h孵育）改善了肽的生产，分析技术证实了结构和功能的变化。这些发现表明，发酵分离蛋白在功能食品中可能具有健康益处。©2025化学工业协会。

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.