Table 1 Biologically active peptides derived from fermented foods
From: Bioactive peptides from fermented foods and their relevance in COVID-19 mitigation
Fermented Food | Microorganism involved | Bioactive Peptides | Bioactivity | Reference |
|---|---|---|---|---|
Fermented milk | L. helveticus CP790 | AGLGALIHPPAGTGSLVTPPPGPIPAS | ACE inhibitory | (Yamamoto et al. 1994) |
Lactobacillus jensenii | LVTPPPGPIHASLPGA and LVTPPPGPIH | ACE inhibitory | (Pihlanto et al. 2010) | |
Bifidobacterium bifidum MF 20/5 | LVYPFP | ACE inhibitory | (Gonzalez-Gonzalez et al. 2013) | |
L. helveticus MTCC5463 | IPP and VPP | Antihypertensive and antioxidative | (Hati et al. 2017) | |
Lactobacillus helveticus KLDS.31 and Lactobacillus casei KLDS.105 | LPAGAP, LAALSGM, LLAAMAM and LAHVPGGAA | ACE inhibitory | (Li et al. 2019) | |
Lactobacillus fermentum M4 | YIPIQYVLSR and HPHPHLSFMAIPPK | Antioxidative | (Panchal et al. 2020) | |
Koumiss ( fermented mare’s milk) | LAB | YQDPRLGPTGELDPATQPIVAVHNPVIV, PKDLREN, LLLAHLL, and NHRNRMMDHVH | ACE inhibitory | (Chen et al. 2010) |
Kefir | Lactococcus Lactis, Leuconostoc ssp., St. thermophilus, Lactobacillus ssp. and kefir yeast or kefir grain microflora | VYPFPGPIPN, NLHLPLP, VLNENLLR, KIEKFQSEEQQQTS7 | ACE inhibitory, anti-microbial, antioxidative, mineral binding | (Ebner et al. 2015) |
Yogurt | Lactobacillus delbrueckii subsp. Bulgaricus,Streptococcus thermophilus and Lactobacillus paracasei subsp. paracasei DC412 | YPVEPFTE | antihypertensive and opioid activities | (Papadimitriou et al. 2007) |
| Â | Lactobacillus acidophilus L. casei and L. paracasei spp. paracasei | YQEPVLGPVRGPFPIIV and SLPQNIPPLTQTPVVVPPF | Anti-proliferative | (Sah et al. 2016) |
Dahi | L. delbrueckii ssp. bulgaricus, S. thermophilus, and Lactococcus lactis ssp. lactis biovar. Diacetylactis | SKVYP | ACE inhibitory | (Mann et al. 2017) |
Cheddar cheese | Lactobacillus casei | RPKHPIK, RPKHPI, FVAPFPEVFGK YQEPVLGPVRGPFPIIV and RPKHPIKHQ | ACE inhibitory | (Ong et al. 2007) |
Natto | B. subtilis O9516 | Not identified | ACE inhibitory | (Ibe et al. 2009) |
Cheonggukjang( fermented soya bean) | Bacillus licheniformis-67 | LE, EW, SP, VE, VL, VT, and EF | Antidiabetic | |
Fermented soymilk | Lactobacillus paracasei ssp. paracasei NTU and Lactobacillus plantarum NTU | Not identified | Antiosteoporotic | (Chiang et al. 2012) |
Sourdough ( fermented soy flour) | Lactobacillus curvatus SAL33 and Lactobacillus brevis AM7 | Lunasin | Cancer preventive, antioxidative | (Rizzello et al. 2012) |
Boza( fermented cereal based beverage) | yeast and LAB | Not identified | ACE inhibitory | (KancabaÅŸ & Karakaya 2013) |
Huang Jiu( Chinese rice wine) | Aspergillus, Rhizopus, Mucor, Monascus, acetic acid bacteria and LAB | VY,YW, LLPHH and YPR | ACEinhibitory,antioxidative, and hypocholesterolemic | (Han & Xu 2011) |
Fermented Bitter bean | Lactobacillus fermentum ATCC9338 | EAKPSFYLK, PVNNNAWAYATNFVPGK and AIGIFVKPDTAV | Antioxidative and antibacterial | (Muhialdin et al. 2020) |
Fermented pea | Lactobacillus plantarum 299v | KEDDEEEEQGEEE | ACE inhibitory | (Jakubczyk et al. 2013) |
Fermented navy bean milk | L. plantarum 70,810, L. plantarum B1-6 and L. bulgaricus | Not identified | ACE inhibitory | (Rui et al. 2015) |
Cucumber pickle | Lactobacillus pentosus | IPP, LPP, VPP, KP and RY | ACE inhibitory | (Fideler et al. 2019) |
Red wine (fermented grapes) | Not specified | AWPF, SWSF, YYAPF, WVPSVY, LIPPGVPY, and YYAPFDGIL | ACE inhibitory | (Takayanagi & Yokotsuka 1999) |
Budu (fermented fish sauce) | Not specified | LDDPVFIH and VAAGRTDAGVH | Antioxidative | (Najafian & Babji 2019) |
Pekasam (fermented fish) | Not specified | AIPPHPYP and IAEVFLITDPK | Antioxidative | (Najafian & Babji 2018) |
Sausages | Lactobacillus sakei and L. curvatus | Not identified | Antioxidative and antihypertensive | (Takeda et al. 2017) |