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FermFooDb: A database of bioactive peptides derived from fermented foods

DIR@IMTECH: CSIR-Institute of Microbial Technology

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Title FermFooDb: A database of bioactive peptides derived from fermented foods
 
Creator Chaudhary, Anita
Bhalla, Sherry
Patiyal, Sumeet
Raghava, G.P.S.
Sahni, Girish
 
Subject QR Microbiology
 
Description Globally fermented foods are in demands due to their functional and nutritional benefits. These foods are sources of probiotic organisms and bioactive peptides, various amino acids, enzymes etc. that provides numerous health benefits. FermFooDb (https://webs.iiitd.edu.in/raghava/fermfoodb/) is a manually curated database of bioactive peptides derived from wide range of foods that maintain comprehensive information about peptides and process of fermentation. This database comprises of 2205 entries with following major fields, peptide sequence, Mass and IC50, food source, functional activity, fermentation conditions, starter culture, testing conditions of sequences in vitro or in vivo, type of model and method of analysis. The bioactive peptides in our database have wide range of therapeutic potentials that includes antihypertensive, ACE-inhibitory, antioxidant, antimicrobial, immunomodulatory and cholesterol lowering peptides. These bioactive peptides were derived from different types of fermented foods that include milk, cheese, yogurt, wheat and rice. Numerous, web-based tools have been integrated to retrieve data, peptide mapping of proteins, similarity search and multiple-sequence alignment. This database will be useful for the food industry and researchers to explore full therapeutic potential of fermented foods from specific cultures.
 
Publisher Elsevier
 
Date 2021-04-08
 
Type Article
PeerReviewed
 
Relation https://www.sciencedirect.com/science/article/pii/S2405844021007714?via%3Dihub
http://crdd.osdd.net/open/2947/
 
Identifier Chaudhary, Anita and Bhalla, Sherry and Patiyal, Sumeet and Raghava, G.P.S. and Sahni, Girish (2021) FermFooDb: A database of bioactive peptides derived from fermented foods. CELL PRESS.