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Peptidomics and in silico molecular docking study regarding the bioactive potential of peptides from the digestion of goat cheese made with different autochthonous cultures: PEPGOAT

Grant number: 23/15034-0
Support Opportunities:Scholarships abroad - Research
Effective date (Start): December 01, 2024
Effective date (End): January 10, 2025
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Science
Principal Investigator:Maria Teresa Bertoldo Pacheco
Grantee:Maria Teresa Bertoldo Pacheco
Host Investigator: Maria Manuela Estevez Pintado
Host Institution: Instituto de Tecnologia de Alimentos (ITAL). Agência Paulista de Tecnologia dos Agronegócios (APTA). Secretaria de Agricultura e Abastecimento (São Paulo - Estado). Campinas , SP, Brazil
Research place: Universidade Católica Portuguesa, Porto (UCP), Portugal  
Associated research grant:17/50349-0 - Plan of institutional development in research of the Institute of Food Technology - ITAL (PDIp), AP.PDIP

Abstract

This project represents a relevant stage of the project "Artisan goat cheese: new productof functional and economic interest" (FAPESP N.2019/23896 6), whose resources for thePBE grant were foreseen within the project "Development Program of Institutes ofResearch PDIP" proc. 2017/50349 0. It intends to be carried out at Center forBiotechnology and Fine Chemistry (CBQF) in the laboratory of professor Maria ManuelaEsteves Pintado, at the Universidad Católica Portuguesa in the city of Porto for a periodof 70 days, given the group's expertise related to peptidomics of dairy products. Theobjective of this partnership is to strengthen scientific relations with highly recognizedinternational groups, carry out peptidomics and training in computerized tools foridentifying and modeling bioactive peptides, resulting in a high level of scientificpublications and training in methodologies. The proposal aims to carry out peptidomicsof peptides formed after in vitro digestion of goat cheese added from differentind igenous cultures, with and without heat treatment, and evaluate the influence oftreatments on the formation of peptides. The dairy cultures added to the processprobably cause proteolysis in the matrix due to their specific enzymes, throughout thecheese' s storage time (60 days). Subsequently, this initial proteolysis will be intensifiedby the action of enzymes from the gastrointestinal tract, during simulated digestion.Peptides with reduced molecular weight (>3000 Da) will be sequenced by masses, toide ntify bioactive sequences using bioinformatics and finally designed by moleculardocking the interaction with oxidative markers (reactive oxygen species and ROS,oxidized lipids) and other metabolic enzymes (ACE, b galactosidase ) for which they havebioacti ve potential. It is expected that at the end of the period the applicant will havethe results evaluated and finalized for the preparation of a scientific article forpublication with the Portuguese team, in a journal with a high impact factor. As well asbeing qualified in peptidomics methodologies, bioinformatics tools, and moleculardocking to disseminate to Brazilian researchers and students.

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