The potential of buffalo (Bubalus bubalis) meat as a source of bioactive peptides using an in silico approach
DOI:
https://doi.org/10.25047/jipt.v10i1.7754Keywords:
ACE-inhibitor, bioactive peptide, buffalo, enzymatic hydrolysis, in-silicoAbstract
Buffalo meat (Bubalus bubalis) has great potential as a source of bioactive peptides, which play important physiological roles, including antihypertensive, antioxidant, and antidiabetic activities. This study aimed to apply an in silico approach as an efficient predictive strategy for assessing the bioactive peptide potential of buffalo meat, offering a practical alternative. Protein sequences were retrieved from UniProt, then analyzed using BIOPEP database to identify bioactive fragments. PeptideRanker was employed to predict the probability scores of bioactivity. Proteolytic activity was predicted using digestive enzymes (pepsin, trypsin, pancreatic elastase) as well as additional enzymes (papain, proteinase-K, and thermolysin). The simulation results demonstrated that enzymatic hydrolysis generated peptides with various physiological activities. Hydrolysis with digestive enzymes produced the highest angiotensin-converting enzyme (ACE) inhibitory activity among the hydrolyzed samples. At the same time, papain and thermolysin also yielded fragments with potential as renin inhibitors. Proteinase-K exhibited relatively high activity, and several peptides showed the highest bioactivity scores, including those of an ACE inhibitor, antioxidant, renin inhibitor, and dipeptidyl peptidase IV (DPP IV) inhibitor. These findings indicate that buffalo meat is a promising candidate as a source of bioactive peptides with diverse physiological activities, supporting its potential utilization in the development of functional foods.
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