Production, characterization and molecular docking of antioxidant peptides from peptidome of kinema fermented with proteolytic Bacillus spp.

Advances on the antioxidant peptides from edible plant sources

(2020) Fai-Chu Wong et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Antioxidant peptides profile in dry-cured ham as affected by gastrointestinal digestion

(2020) Marta Gallego et al.   Journal of Functional Foods

A Potential Peptide From Soy Cheese Produced Using Lactobacillus delbrueckii WS4 for Effective Inhibition of SARS-CoV-2 Main Protease and S1 Glycoprotein

(2020) Rounak Chourasia et al.   Frontiers in Molecular Biosciences

Primary structure and characterization of a protease from Bacillus amyloliquefaciens isolated from meju, a traditional Korean soybean fermentation starter

(2019) Seong-Jun Cho   PROCESS BIOCHEMISTRY

Proteomic study of bioactive peptides from tempe

(2019) Badrut Tamam et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Benchmarking of different molecular docking methods for protein-peptide docking

(2019) Piyush Agrawal et al.   BMC BIOINFORMATICS

Myeloperoxidase – A bridge linking inflammation and oxidative stress with cardiovascular disease

(2019) Gjin Ndrepepa   CLINICA CHIMICA ACTA

PepVis: An integrated peptide virtual screening pipeline for ensemble and flexible docking protocols

(2019) Samdani Ansar et al.   Chemical Biology & Drug Design

Metagenomic Insights Into the Taxonomic and Functional Features of Kinema, a Traditional Fermented Soybean Product of Sikkim Himalaya

(2019) Jitesh Kumar et al.   Frontiers in Microbiology

How Fermentation Affects the Antioxidant Properties of Cereals and Legumes

(2019) Michela Verni et al.   Foods

Molecular docking studies on the interaction of NCI anticancer analogues with human Phosphatidylinositol 4,5-bisphosphate 3-kinase catalytic subunit

(2019) David Ebuka Arthur et al.   JOURNAL OF KING SAUD UNIVERSITY SCIENCE

Generation of antioxidative peptides from Atlantic sea cucumber using alcalase versus trypsin: In vitro activity, de novo sequencing, and in silico docking for in vivo function prediction

(2019) Yi Zhang et al.   FOOD CHEMISTRY

Designing antioxidant peptides based on the antioxidant properties of the amino acid side-chains

(2018) Riko Matsui et al.   FOOD CHEMISTRY

Evaluation of probiotic Bacillus subtilis P229 isolated from cheonggukjang and its application in soybean fermentation

(2018) Hye-Lin Jeon et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

In vitroantioxidant activities of the novel pentapeptides Ser-His-Glu-Cys-Asn and Leu-Pro-Phe-Ala-Met and the relationship between activity and peptide secondary structure

(2016) Ruiwen Yang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Improvement of bioactivity of soybean meal by solid-state fermentation with Bacillus amyloliquefaciens versus Lactobacillus spp. and Saccharomyces cerevisiae

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Performance of ZDOCK and IRAD in CAPRI rounds 28-34

(2016) Thom Vreven et al.   PROTEINS-STRUCTURE FUNCTION AND BIOINFORMATICS

Production of bioactive peptides during soybean fermentation and their potential health benefits

(2016) Samurailatpam Sanjukta et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Non-covalent interactions involving halogenated derivatives of capecitabine and thymidylate synthase: a computational approach

(2016) Adhip Rahman et al.   SpringerPlus

PEPstrMOD: structure prediction of peptides containing natural, non-natural and modified residues

(2015) Sandeep Singh et al.   Biology Direct

Enhancement of antioxidant properties of two soybean varieties of Sikkim Himalayan region by proteolytic Bacillus subtilis fermentation

(2015) Samurailatpam Sanjukta et al.   Journal of Functional Foods

Potent Reversible Inhibition of Myeloperoxidase by Aromatic Hydroxamates

(2013) Louisa V. Forbes et al.   JOURNAL OF BIOLOGICAL CHEMISTRY

Application of Native Lactic Acid Bacteria (LAB) for Fermentative Recovery of Lipids and Proteins from Fish Processing Wastes: Bioactivities of Fermentation Products

(2011) Amit Kumar Rai et al.   Journal of Aquatic Food Product Technology

Changes of phytochemical constituents (isoflavones, flavanols, and phenolic acids) during cheonggukjang soybeans fermentation using potential probiotics Bacillus subtilis CS90

(2011) Kye Man Cho et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

In vitro antioxidant and antibacterial properties of hydrolysed proteins of delimed tannery fleshings: comparison of acid hydrolysis and fermentation methods

(2010) Bijinu Balakrishnan et al.   BIODEGRADATION

Angiotensin-converting enzyme inhibitory activity of milk fermented by wild and industrial Lactococcus lactis strains

(2010) J.C. Rodríguez-Figueroa et al.   JOURNAL OF DAIRY SCIENCE

Antioxidative peptides from food proteins: A review

(2010) Bahareh H. Sarmadi et al.   PEPTIDES

Optimized Hydrophobic Interactions and Hydrogen Bonding at the Target-Ligand Interface Leads the Pathways of Drug-Designing

(2010) Rohan Patil et al.   PLoS One

Applications of ultrasound in food technology: Processing, preservation and extraction

(2010) Farid Chemat et al.   ULTRASONICS SONOCHEMISTRY

Anti-oxidative capacity of enzymatically released peptides from soybean protein isolate

(2009) Christopher Beermann et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Changes in the antioxidant activity of loach (Misgurnus anguillicaudatus) protein hydrolysates during a simulated gastrointestinal digestion

(2009) Lijun You et al.   FOOD CHEMISTRY

Mammalian Heme Peroxidases: From Molecular Mechanisms to Health Implications

(2008) Michael J. Davies et al.   ANTIOXIDANTS & REDOX SIGNALING

Antioxidant Activity of Proteins and Peptides

(2008) Ryan J. Elias et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Antioxidant activities of soybean as affected by Bacillus-fermentation to kinema

(2008) Bijoy Moktan et al.   FOOD RESEARCH INTERNATIONAL