TY - JOUR
T1 - Inhibition of α-amylase and lipase by probiotic fermented milk-derived bioactive peptides
T2 - A comprehensive in vitro investigation
AU - Azadikhah, Farnoosh
AU - Khalesi, Mohammadreza
AU - Shad, Ehsan
AU - Majdinasab, Marjan
AU - Razmjooei, Maryam
AU - Eskandari, Mohammad Hadi
N1 - Publisher Copyright:
© 2024
PY - 2025/1/1
Y1 - 2025/1/1
N2 - This study aimed to explore the potential of various probiotic bacteria to produce bioactive peptides through milk fermentation and their effects on glucose and fat regulation. Twenty distinct strains were evaluated for their proteolytic activity on milk proteins, leading to the generation of various peptides. The antioxidant activity, α-amylase, and lipase inhibition of peptide extracts from fermented milk were assessed. The results showed that L. gasseri EB01 (L5) exhibited the highest proteolytic activity, producing the most amount of free amino acids (340.26 ± 1.34 μg/mL) compared to unfermented milk (Control) (100.01 ± 1.68 μg/mL). L. reuteri DSM 17939 (L11) demonstrated the highest radical scavenging activity (86.11 ± 2.54%), indicating strong antioxidant properties. The peptide extract derived from B. coagulans GBI-30 (B4) displayed optimal α-amylase inhibition (34.26 ± 1.67%), making it a promising alternative to acarbose. L. reuteri DSM 20016 (L12) exhibited the highest lipase inhibition (32.92 ± 1.47%), comparable to the efficacy of orlistat at 100 μg/mL, indicating potential for peptide extract in treating obesity by preventing fat absorption. This comprehensive in vitro study revealed that specific strains of probiotic bacteria in fermented milk can produce bioactive peptides with significant proteolytic activities, antioxidant capacities, α-amylase, and lipase inhibitory activities, offering promising natural alternatives for managing diabetes and obesity.
AB - This study aimed to explore the potential of various probiotic bacteria to produce bioactive peptides through milk fermentation and their effects on glucose and fat regulation. Twenty distinct strains were evaluated for their proteolytic activity on milk proteins, leading to the generation of various peptides. The antioxidant activity, α-amylase, and lipase inhibition of peptide extracts from fermented milk were assessed. The results showed that L. gasseri EB01 (L5) exhibited the highest proteolytic activity, producing the most amount of free amino acids (340.26 ± 1.34 μg/mL) compared to unfermented milk (Control) (100.01 ± 1.68 μg/mL). L. reuteri DSM 17939 (L11) demonstrated the highest radical scavenging activity (86.11 ± 2.54%), indicating strong antioxidant properties. The peptide extract derived from B. coagulans GBI-30 (B4) displayed optimal α-amylase inhibition (34.26 ± 1.67%), making it a promising alternative to acarbose. L. reuteri DSM 20016 (L12) exhibited the highest lipase inhibition (32.92 ± 1.47%), comparable to the efficacy of orlistat at 100 μg/mL, indicating potential for peptide extract in treating obesity by preventing fat absorption. This comprehensive in vitro study revealed that specific strains of probiotic bacteria in fermented milk can produce bioactive peptides with significant proteolytic activities, antioxidant capacities, α-amylase, and lipase inhibitory activities, offering promising natural alternatives for managing diabetes and obesity.
KW - Bioactive peptide
KW - Fermented bovine milk
KW - Lipase inhibitory
KW - Probiotics
KW - α-amylase inhibitory
UR - http://www.scopus.com/inward/record.url?scp=85211735929&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2024.117208
DO - 10.1016/j.lwt.2024.117208
M3 - Article
AN - SCOPUS:85211735929
SN - 0023-6438
VL - 215
JO - LWT
JF - LWT
M1 - 117208
ER -
