Abstract
New peptides with potential antimicrobial activity, encrypted in milk protein sequences, were searched for with the use of bioinformatic tools. The major milk proteins were hydrolyzed in silico by 28 enzymes. The obtained peptides were characterized by the following parameters: molecular weight, isoelectric point, composition and number of amino acid residues, net charge at pH 7.0, aliphatic index, instability index, Boman index, and GRAVY index, and compared with those calculated for known 416 antimicrobial peptides including 59 antimicrobial peptides (AMPs) from milk proteins listed in the BIOPEP database. A simple analysis of physico-chemical properties and the values of biological activity indicators were insufficient to select potentially antimicrobial peptides released in silico from milk proteins by proteolytic enzymes. The final selection was made based on the results of multidimensional statistical analysis such as support vector machines (SVM), random forest (RF), artificial neural networks (ANN) and discriminant analysis (DA) available in the Collection of Anti-Microbial Peptides (CAMP database). Eleven new peptides with potential antimicrobial activity were selected from all peptides released during in silico proteolysis of milk proteins.
Highlights
In evolutionary terms, milk is a model example of a molecular system containing substances with exceptional ability to prevent and inhibit microbial infections [1]
The objective of this study was to search for new milk protein-derived peptides with antimicrobial potential applying computer simulated proteolysis of milk proteins [18] and prediction algorithms such as support vector machines (SVM), random forest (RF), artificial neural networks (ANN) and discriminant analysis (DA) available at the interface of the CAMP database [19]
APD relies on the physicochemical properties of peptides, and if those parameters are within the APD-defined space for natural antimicrobial peptides (AMPs), the program will align their sequences with those present in the database
Summary
Milk is a model example of a molecular system containing substances with exceptional ability to prevent and inhibit microbial infections [1]. The role of molecules with preventive effects should be explored to promote the development of new antimicrobial treatments, new natural food preservatives or nutraceuticals [2]. The overall antimicrobial effectiveness of milk resulting from the synergistic activity of milk peptides and proteins other than immunoglobulins, such as lactoferrin, lactoperoxidase and lysozyme, is much higher than that of individual molecules [3]. Antimicrobial milk components may demonstrate antibiotic-like activity, and they could pose a natural alternative to antibiotics [4]. The milk proteins’ sequences contain several motifs that can be released during enzymatic hydrolysis to increase antimicrobial potential of milk proteins. In the past 20 years, numerous proteins and peptides with antimicrobial properties have been isolated from various organisms and species, ranging from bacteria to humans, or released from food proteins by proteolysis [5,6,7,8]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
