Production and characterization of bioactive peptides in novel functional soybean chhurpi produced using Lactobacillus delbrueckii WS4

• Published in: Food chemistry 2022-09, Vol.387, p.132889-132889, Article 132889
• Main Authors: Chourasia, Rounak, Chiring Phukon, Loreni, Minhajul Abedin, Md, Sahoo, Dinabandhu, Kumar Rai, Amit
• Format: Article
• Language: English
• Subjects: ACE-inhibition; Antioxidants; Bioactive peptides; Gastrointestinal digestion; Glycine max - metabolism; Lactobacillus delbrueckii; Lactobacillus delbrueckii - metabolism; Molecular Docking Simulation; Peptides - chemistry; QSAR modeling; Soy chhurpi
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2022.132889

•Novel functional soy chhurpi cheese was produced using L. delbrueckii strains.•Soy chhurpi produced using L. delbrueckii WS4 had highest yield and functionality.•Simulated in vitro GI digestion enhanced ACE-inhibitory and antioxidant effect.•Bioactive peptides with potential ACE-inhibitory and antioxidant activity detected.•Molecular docking and QSAR models predicted ACE-inhibitory peptides in soy chhurpi. A novel soy chhurpi product was developed by fermentation of soymilk using proteolytic Lactobacillus delbrueckii strains isolated from traditional chhurpi production of Sikkim Himalaya. Soymilk fermentation by L. delbrueckii WS4 was associated with the hydrolysis of globulin proteins, with observed antioxidant, and ACE-inhibitory activity which further increased upon simulated in vitro gastrointestinal digestion. Peptidomics analysis of soy chhurpi and its gastrointestinal digest resulted in the identification of bioactive peptides with ACE-inhibitory and antioxidant properties. In silico antihypertensive property prediction followed by molecular docking study demonstrated strong binding affinity of selected peptides with ACE. The glycinin-derived peptide, SVIKPPTDE escaped gastrointestinal digestion and demonstrated strong non-bond interactions with ACE catalytic residues. QSAR models predicted an ACE-inhibitory IC50 of 21.29 µM for SVIKPPTDE. This is the first report on the production of novel functional soy chhurpi cheese using defined starter strains and the identification of bioactive peptides in undigested and gastrointestinal digested soy chhurpi.