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September 8, 2026Applied Food ResearchOpen Access

Molecular characterization and functional activities of bioactive peptides from panchali sheep milk fermented with Lacticaseibacillus rhamnosus MTCC 25516 and Saccharomyces cerevisiae WBS2A

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Authors

PPPrashantkumar Natubhai PadhiyarPMPooja M. MankadASAmar A. Sakure

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Overview

In vitro study demonstrates antioxidant and antidiabetic activities of fermented sheep milk peptides, suggesting functional food potential.

Key Points

  • To investigate the antioxidative, antidiabetic, and anti-inflammatory properties of bioactive peptides generated during the fermentation of Panchali sheep milk by Lacticaseibacillus rhamnosus and Saccharomyces cerevisiae.
  • Fermented sheep milk at 30°C across multiple time points (0, 12, 24, 36, and 48 h) using L. rhamnosus MTCC 25516 and S. cerevisiae WBS2A with varying inoculum levels.
  • Assessed proteolysis, ABTS radical scavenging, digestive enzyme (α-glucosidase and α-amylase) inhibition, and anti-inflammatory responses in LPS-stimulated RAW 264.7 cells.
  • Characterized peptide structures and molecular profiles using CLSM, FTIR, SDS-PAGE, 2D gel electrophoresis, RP-HPLC, MASCOT database matching, and molecular docking.
  • Fermentation peaked at 48 hours with a 2.5% inoculum (proteolysis at 6.31 mg/mL), yielding 28.62% ABTS scavenging, 71.19% α-glucosidase inhibition, and 65.90% α-amylase inhibition.
  • Fermented milk extracts significantly reduced LPS-induced cytotoxin release and reactive oxygen species (ROS) production in RAW 264.7 macrophage cells.
  • Two-dimensional gel electrophoresis resolved 35 distinct spots (15–70 kDa), and molecular docking identified the peptide ITMPLW with strong binding affinity for digestive enzymes.

Cite This Study

Padhiyar et al. (2026) studied this question.

synapsesocial.com/papers/6a9fd72a58e84d0ff5b45ad3https://doi.org/10.1016/j.afres.2026.102586
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