Molecular docking studies on α-amylase inhibitory peptides from milk of different farm animals
Priti Mudgil, Mouza Khamis Obaid Al Dhaheri, Maitha Saif Mohammed Alsubousi, Hina Khan, Ali Ali Redha, Pei‐Gee Yap, Chee‐Yuen Gan, Sajid Maqsood
Abstract
Milk derived peptides have emerged as a popular mean to manage various lifestyle disorders such as diabetes. Fermentation is being explored as one of the faster and efficient way of producing peptides with antidiabetic potential. Therefore, in this study an attempt was made to comparatively investigate the α-amylase (AA) inhibitory properties of peptides derived from milk of different farm animals through probiotic fermentation. Peptide's identification was carried out using LC-MS-QTOF and inhibition mechanism were characterized molecular docking. Results obtained showed an AA-IC 50 value between 2.39 and 36.1 µg protein equivalent for different fermented samples. Overall, Pediococcus pentosaceus MF000957 (PPe) derived fermented milk from all animals indicated higher AA inhibition than other probiotic derived fermented milk (AA-IC 50 values of 6.01, 3.53, 15.6 and 10.8 µg protein equivalent for bovine, camel, goat and sheep fermented milk). Further, molecular docking analysis indicated that camel milk derived peptide IMEQQQTEDEQQDK and goat milk derived peptide DQHQKAMKPWTQPK were the most potent AA inhibitory peptides. Overall, the study concluded that fermentation derived peptides may prove useful in for managing diabetes via inhibition of carbohydrate digesting enzyme AA.