The fermented milk can be a natural ally against obesity? Investigation of bovine milk fermentation by Lacticaseibacillus casei LBC 237, screening, and In silico predictions of bioactive peptides for obesity control

Abstract

The increasing quest for therapeutic alternatives in treating non-communicable chronic diseases like obesity has propelled research into bioactive peptides, with a particular focus on milk due to its rich protein composition and associated health benefits. Milk fermentation, a traditional process in dairy production, enhances the bioactivity of peptides, broadening their potential therapeutic uses. This study investigated the anti-obesity potential of peptides from bovine milk fermented by Lacticaseibacillus casei LBC 237, identifying 143 peptides, notably LGPV and EVPMP. In silico analyses revealed that LGPV and EVPMP biopeptides exhibited significant interactions with target proteins, employing various molecular interactions such as Van der Waals forces, hydrogen bonds, and electrostatic interactions. These peptides shared common binding sites in some enzymes, suggesting a similar mode of interaction between molecule and target protein, akin to key pharmaceuticals recommended for treating these pathologies. Furthermore, amino acid characteristics present in the peptides, including hydrophobic residues like Leucine, Glutamate, Valine, and Proline, proved essential for their bioactive and inhibitory activities. These findings highlight the potential of LGPV and EVPMP biopeptides as therapeutic agents in managing obesity and metabolic disorders. They provide important insights into their mechanisms of action, paving the way for future research to apply them practically in preventing and treating metabolic conditions.