{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,14]],"date-time":"2026-10-14T04:47:53Z","timestamp":1791953273813,"version":"4.3.4"},"reference-count":64,"publisher":"Wiley","issue":"5","license":[{"start":{"date-parts":[[2026,10,13]],"date-time":"2026-10-13T00:00:00Z","timestamp":1791849600000},"content-version":"vor","delay-in-days":42,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,9,1]],"date-time":"2026-09-01T00:00:00Z","timestamp":1788220800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100001407","name":"Department of Biotechnology, Ministry of Science and Technology, India","doi-asserted-by":"publisher","award":["BT\/PR31829\/NDB\/39\/649\/2019"],"award-info":[{"award-number":["BT\/PR31829\/NDB\/39\/649\/2019"]}],"id":[{"id":"10.13039\/501100001407","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["iubmb.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["BioFactors"],"published-print":{"date-parts":[[2026,9]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    Traditional fermented products of the Indian Himalayas are gaining attention due to their health benefits. Ladakh hard\n                    <jats:italic>chhurpi<\/jats:italic>\n                    (LHC) collected from different altitudes (2784\u20134523\u2009m) was assessed for antioxidant and ACE inhibitory activities. The activity of LHC generally increased upon GI digestion. Peptidome analysis of GI\u2010digested LHCs revealed varying peptide profiles and the presence of bioactive and multifunctional peptides. Comparative peptidome analysis of Ladakh (Western Himalaya) and Sikkim (Eastern Himalaya) cheese revealed 5 common peptides. Amino acid composition analysis revealed proline and leucine to be the most abundant in Ladakh and Sikkim cheese, respectively. The MPO and ACE inhibitory potential of several novel peptides were predicted.\n                    <jats:italic>VYPFPGPI<\/jats:italic>\n                    demonstrated high MPO binding affinity.\n                    <jats:italic>GGVSLPE<\/jats:italic>\n                    was predicted to have the best ACE inhibition potential. In\u00a0vitro activity assessment revealed\n                    <jats:italic>VYPFPGPI<\/jats:italic>\n                    as a more potent ACE inhibitor (IC\n                    <jats:sub>50<\/jats:sub>\n                    of 215.5\u2009\u00b1\u20097.87\u2009\u03bcM), while\n                    <jats:italic>GGVSLPE<\/jats:italic>\n                    showed higher MPO inhibitory activity (IC\n                    <jats:sub>50<\/jats:sub>\n                    of 0.84\u2009\u00b1\u20090.05\u2009mM) between the two peptides. This is the first report on the LHC peptidome profile and comparative peptidome analysis of the hard cheese of Ladakh and Sikkim. The present study proposes bioactive peptides\u2010enriched LHCs as a functional food of Ladakh with nutraceutical potential.\n                  <\/jats:p>","DOI":"10.1002\/biof.70160","type":"journal-article","created":{"date-parts":[[2026,10,14]],"date-time":"2026-10-14T04:13:46Z","timestamp":1791951226000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Multifunctional Peptidome Characterization of Ladakh Himalayan Hard Cheese With Comparative Insights From Sikkim"],"prefix":"10.1002","volume":"52","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-3103-4871","authenticated-orcid":false,"given":"Ashish Kumar","family":"Singh","sequence":"first","affiliation":[{"name":"Center of Innovative and Applied Bioprocessing  Mohali India"},{"name":"Traditional Food, Microbiome and Health Laboratory, Department of Botany University of Delhi  Delhi India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0921-3876","authenticated-orcid":false,"given":"Rounak","family":"Chourasia","sequence":"additional","affiliation":[{"name":"BRIC\u2010National Agri\u2010Food and Biomanufacturing Institute  Mohali India"},{"name":"Department of Life Sciences, Food and Nutrition Science Chalmers University of Technology  Gothenburg Sweden"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9883-6548","authenticated-orcid":false,"given":"Md Minhajul","family":"Abedin","sequence":"additional","affiliation":[{"name":"Traditional Food, Microbiome and Health Laboratory, Department of Botany University of Delhi  Delhi India"},{"name":"BRIC\u2010National Agri\u2010Food and Biomanufacturing Institute  Mohali India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0009-5274-1752","authenticated-orcid":false,"given":"Ashutosh Kumar","family":"Singh","sequence":"additional","affiliation":[{"name":"Center of Innovative and Applied Bioprocessing  Mohali India"},{"name":"BRIC\u2010National Agri\u2010Food and Biomanufacturing Institute  Mohali India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5437-4292","authenticated-orcid":false,"given":"Sudhir Pratap","family":"Singh","sequence":"additional","affiliation":[{"name":"Center of Innovative and Applied Bioprocessing  Mohali India"},{"name":"Department of Industrial Biotechnology Gujarat Biotechnology University  Gandhinagar Gujarat India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4496-7585","authenticated-orcid":false,"given":"Amit Kumar","family":"Rai","sequence":"additional","affiliation":[{"name":"Traditional Food, Microbiome and Health Laboratory, Department of Botany University of Delhi  Delhi India"},{"name":"BRIC\u2010National Agri\u2010Food and Biomanufacturing Institute  Mohali India"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,10,13]]},"reference":[{"key":"e_1_2_11_2_1","doi-asserted-by":"crossref","first-page":"1","DOI":"10.3390\/microorganisms10061151","article-title":"Traditional Fermented Foods and Beverages From Around the World and Their Health Benefits","volume":"10","author":"Cuamatzin\u2010garc\u00eda L.","year":"2022","journal-title":"Microorganisms"},{"key":"e_1_2_11_3_1","doi-asserted-by":"crossref","first-page":"94","DOI":"10.1016\/j.copbio.2016.11.010","article-title":"Health Benefits of Fermented Foods: Microbiota and Beyond","volume":"44","author":"Marco M. L.","year":"2017","journal-title":"Current Opinion in Biotechnology"},{"key":"e_1_2_11_4_1","doi-asserted-by":"crossref","first-page":"1","DOI":"10.3390\/nu11051189","article-title":"Health\u2010Promoting Components in Fermented Foods: An Up\u2010to\u2010Date Systematic Review","volume":"11","author":"Melini F.","year":"2019","journal-title":"Nutrients"},{"key":"e_1_2_11_5_1","doi-asserted-by":"crossref","first-page":"960","DOI":"10.1111\/1541-4337.12680","article-title":"Biotechnological Approaches for the Production of Designer Cheese With Improved Functionality","volume":"20","author":"Chourasia R.","year":"2021","journal-title":"Comprehensive Reviews in Food Science and Food Safety"},{"key":"e_1_2_11_6_1","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2021.131919","article-title":"Chemically Acidified, Live and Heat\u2010Inactivated Fermented Dairy Yoghurt Show Distinct Bioactive Peptides, Free Amino Acids and Small Compounds Profiles","volume":"376","author":"Nielsen S. D.","year":"2022","journal-title":"Food Chemistry"},{"key":"e_1_2_11_7_1","doi-asserted-by":"crossref","first-page":"88","DOI":"10.1007\/s43393-022-00125-4","article-title":"Bioactive Peptides in Fermented Foods and Their Application: A Critical Review","volume":"3","author":"Chourasia R.","year":"2023","journal-title":"Systems Microbiology and Biomanufacturing"},{"key":"e_1_2_11_8_1","doi-asserted-by":"crossref","first-page":"126932","DOI":"10.1016\/j.biortech.2022.126932","article-title":"Production and Characterization of Bioactive Peptides From Rice Beans Using \n                     Bacillus subtilis","volume":"351","author":"Padhi S.","year":"2022","journal-title":"Bioresource Technology"},{"key":"e_1_2_11_9_1","doi-asserted-by":"crossref","first-page":"111124","DOI":"10.1016\/j.lwt.2021.111124","article-title":"Lacticaseibacillus Casei SJRP38 and Buriti Pulp Increased Bioactive Compounds and Probiotic Potential of Fermented Milk","volume":"143","author":"Borgonovi T. F.","year":"2021","journal-title":"LWT"},{"key":"e_1_2_11_10_1","doi-asserted-by":"crossref","first-page":"101404","DOI":"10.1016\/j.fbio.2021.101404","article-title":"Exploring Potentials of Antioxidative, Anti\u2010Inflammatory Activities and Production of Bioactive Peptides in Lactic Fermented Camel Milk","volume":"44","author":"Dharmisthaben P.","year":"2021","journal-title":"Food Bioscience"},{"key":"e_1_2_11_11_1","doi-asserted-by":"crossref","first-page":"104941","DOI":"10.1016\/j.idairyj.2020.104941","article-title":"Microbial Diversity and Functionality of Traditional Fermented Milk Products of India: Current Scenario and Future Perspectives","volume":"114","author":"Mallappa R. H.","year":"2021","journal-title":"International Dairy Journal"},{"key":"e_1_2_11_12_1","first-page":"1391","article-title":"Ethnobotanical Study and Quantitative Analysis of Medicinal Plants Used by the People of Kargil District, UT Ladakh India","author":"Parveen R.","year":"2025","journal-title":"SEEJPH"},{"key":"e_1_2_11_13_1","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1186\/s42779-022-00165-0","article-title":"Exploring Trade Prospects of Chhurpi and the Present Status of Chhurpi Producers and Exporters of Nepal","volume":"10","author":"Panta R.","year":"2023","journal-title":"Journal of Ethnic Foods"},{"key":"e_1_2_11_14_1","doi-asserted-by":"crossref","first-page":"100116","DOI":"10.1016\/j.afres.2022.100116","article-title":"Process Standardization and Characterization of Chhurpi\u2014A Himalayan Homemade Hard Cheese","volume":"2","author":"Bhat N. A.","year":"2022","journal-title":"Applied Food Research"},{"key":"e_1_2_11_15_1","doi-asserted-by":"crossref","first-page":"112801","DOI":"10.1016\/j.lwt.2021.112801","article-title":"Characterization of Native Lactic Acid Bacteria From Traditionally Fermented Chhurpi of Sikkim Himalayan Region for the Production of Chhurpi Cheese With Enhanced Antioxidant Effect","volume":"154","author":"Chourasia R.","year":"2022","journal-title":"LWT"},{"key":"e_1_2_11_16_1","doi-asserted-by":"crossref","first-page":"257","DOI":"10.1016\/j.jef.2016.12.004","article-title":"Ethnic Preparation and Quality Assessment of Chhurpi, A Home\u2010Made Cheese of Ladakh, India","volume":"3","author":"Panda A.","year":"2016","journal-title":"Journal of Ethnic Foods"},{"key":"e_1_2_11_17_1","doi-asserted-by":"crossref","first-page":"100231","DOI":"10.1016\/j.fochx.2022.100231","article-title":"Characterization of ACE Inhibitory and Antioxidant Peptides in Yak and Cow Milk Hard Chhurpi Cheese of the Sikkim Himalayan Region","volume":"13","author":"Abedin M. M.","year":"2022","journal-title":"Food Chem X"},{"key":"e_1_2_11_18_1","doi-asserted-by":"crossref","first-page":"7890188","DOI":"10.1155\/2023\/7890188","article-title":"Angiotensin\u2010Converting Enzyme and Hypertension: A Systemic Analysis of Various ACE Inhibitors, Their Side Effects, and Bioactive Peptides as a Putative Therapy for Hypertension","volume":"2023","author":"Ahmad H.","year":"2023","journal-title":"Journal of the Renin\u2010Angiotensin\u2010Aldosterone System"},{"key":"e_1_2_11_19_1","doi-asserted-by":"crossref","first-page":"e04765","DOI":"10.1016\/j.heliyon.2020.e04765","article-title":"Production and Processing of Antioxidant Bioactive Peptides: A Driving Force for the Functional Food Market","volume":"6","author":"Tadesse S. A.","year":"2020","journal-title":"Heliyon"},{"key":"e_1_2_11_20_1","doi-asserted-by":"crossref","first-page":"182","DOI":"10.1016\/j.cofs.2021.03.005","article-title":"Bioaccessibility of Bioactive Peptides: Recent Advances and Perspectives","volume":"39","author":"Udenigwe C. C.","year":"2021","journal-title":"Current Opinion in Food Science"},{"key":"e_1_2_11_21_1","doi-asserted-by":"crossref","first-page":"1219","DOI":"10.3168\/jds.S0022-0302(83)81926-2","article-title":"Spectrophotometric Assay Using o\u2010Phthaldialdehyde for Determination of Proteolysis in Milk and Isolated Milk Proteins","volume":"66","author":"Church F. C.","year":"1947","journal-title":"Journal of Dairy Science"},{"key":"e_1_2_11_22_1","doi-asserted-by":"crossref","first-page":"265","DOI":"10.1016\/S0021-9258(19)52451-6","article-title":"Protein Measurement With the Folin Phenol Reagent","volume":"193","author":"Lowry O. H.","year":"1951","journal-title":"Journal of Biological Chemistry"},{"key":"e_1_2_11_23_1","doi-asserted-by":"crossref","first-page":"118395","DOI":"10.1016\/j.indcrop.2024.118395","article-title":"Valorization of Agro\u2010Wastes by \n                     Bacillus altitudinis\n                   XYL17 Through Simultaneous Production of Xylanase, Xylooligosaccharides, and Antioxidant Compounds","volume":"213","author":"Phukon L. C.","year":"2024","journal-title":"Industrial Crops and Products"},{"key":"e_1_2_11_24_1","doi-asserted-by":"crossref","first-page":"535","DOI":"10.1007\/s13197-018-3549-4","article-title":"Bioactive Food Derived Peptides: A Review on Correlation Between Structure of Bioactive Peptides and Their Functional Properties","volume":"56","author":"Karami Z.","year":"2019","journal-title":"Journal of Food Science and Technology"},{"key":"e_1_2_11_25_1","doi-asserted-by":"crossref","first-page":"W398","DOI":"10.1093\/nar\/gkae253","article-title":"MetaboAnalyst 6.0: Towards a Unified Platform for Metabolomics Data Processing, Analysis and Interpretation","volume":"52","author":"Pang Z.","year":"2024","journal-title":"Nucleic Acids Research"},{"key":"e_1_2_11_26_1","doi-asserted-by":"crossref","first-page":"712","DOI":"10.1021\/acs.jproteome.6b00751","article-title":"Peptigram: A Web\u2010Based Application for Peptidomics Data Visualization","volume":"16","author":"Manguy J.","year":"2017","journal-title":"Journal of Proteome Research"},{"key":"e_1_2_11_27_1","doi-asserted-by":"crossref","first-page":"673","DOI":"10.1016\/j.foodchem.2017.04.056","article-title":"Milk Bioactive Peptide Database: A Comprehensive Database of Milk Protein\u2010Derived Bioactive Peptides and Novel Visualization","volume":"232","author":"Nielsen S. D.","year":"2017","journal-title":"Food Chemistry"},{"issue":"23","key":"e_1_2_11_28_1","doi-asserted-by":"crossref","first-page":"5978","DOI":"10.3390\/ijms20235978","article-title":"BIOPEP\u2010UWM Database of Bioactive Peptides: Current Opportunities","volume":"20","author":"Minkiewicz P.","year":"2019","journal-title":"International Journal of Molecular Sciences"},{"key":"e_1_2_11_29_1","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1038\/srep12512","article-title":"An In Silico Platform for Predicting, Screening and Designing of Antihypertensive Peptides","volume":"5","author":"Kumar R.","year":"2015","journal-title":"Scientific Reports"},{"key":"e_1_2_11_30_1","doi-asserted-by":"crossref","first-page":"2757","DOI":"10.1093\/bioinformatics\/bty1047","article-title":"MAHTPred: A Sequence\u2010Based Meta\u2010Predictor for Improving the Prediction of Anti\u2010Hypertensive Peptides Using Effective Feature Representation","volume":"35","author":"Manavalan B.","year":"2019","journal-title":"Bioinformatics"},{"key":"e_1_2_11_31_1","doi-asserted-by":"crossref","first-page":"110161","DOI":"10.1016\/j.foodres.2021.110161","article-title":"Production, Characterization and Molecular Docking of Antioxidant Peptides From Peptidome of Kinema Fermented With Proteolytic Bacillus spp","volume":"141","author":"Sanjukta S.","year":"2021","journal-title":"Food Research International"},{"key":"e_1_2_11_32_1","doi-asserted-by":"crossref","first-page":"720","DOI":"10.1016\/j.jmb.2015.09.014","article-title":"The HADDOCK2.2 Web Server: User\u2010Friendly Integrative Modeling of Biomolecular Complexes","volume":"428","author":"Van Zundert G. C. P.","year":"2016","journal-title":"Journal of Molecular Biology"},{"key":"e_1_2_11_33_1","doi-asserted-by":"crossref","first-page":"132889","DOI":"10.1016\/j.foodchem.2022.132889","article-title":"Production and Characterization of Bioactive Peptides in Novel Functional Soybean Chhurpi Produced Using \n                     Lactobacillus delbrueckii\n                   WS4","volume":"387","author":"Chourasia R.","year":"2022","journal-title":"Food Chemistry"},{"key":"e_1_2_11_34_1","doi-asserted-by":"crossref","first-page":"87","DOI":"10.3168\/jds.2019-16753","article-title":"Microbial Diversity and Volatile Profile of Traditional Fermented Yak Milk","volume":"103","author":"Jiang Y.","year":"2020","journal-title":"Journal of Dairy Science"},{"key":"e_1_2_11_35_1","doi-asserted-by":"crossref","first-page":"100684","DOI":"10.1016\/j.focha.2024.100684","article-title":"Edible Seeds Pioneered in Preparing Modern Age Bakery Food Products: Recent Challenges and Applications","volume":"4","author":"Singh S.","year":"2024","journal-title":"Food Chemistry Advances"},{"key":"e_1_2_11_36_1","doi-asserted-by":"crossref","first-page":"2416","DOI":"10.1016\/j.apsb.2021.04.001","article-title":"Oral Delivery of Proteins and Peptides: Challenges, Status Quo and Future Perspectives","volume":"11","author":"Zhu Q.","year":"2021","journal-title":"Acta Pharmaceutica Sinica B"},{"key":"e_1_2_11_37_1","doi-asserted-by":"crossref","first-page":"365","DOI":"10.1201\/9780429027413-18","volume-title":"Bioactive Compounds in Fermented Foods","author":"Chourasia R.","year":"2021"},{"key":"e_1_2_11_38_1","doi-asserted-by":"crossref","first-page":"100973","DOI":"10.1016\/j.cofs.2022.100973","article-title":"Advanced Enzymatic Hydrolysis of Food Proteins for the Production of Bioactive Peptides","volume":"49","author":"Mora L.","year":"2023","journal-title":"Current Opinion in Food Science"},{"key":"e_1_2_11_39_1","first-page":"1","article-title":"Molecular Interactions, Bioavailability, and Cellular Mechanisms of Angiotensin\u2010Converting Enzyme Inhibitory Peptides","volume":"43","author":"Fan H.","year":"2019","journal-title":"Journal of Food Biochemistry"},{"key":"e_1_2_11_40_1","doi-asserted-by":"crossref","first-page":"118","DOI":"10.4103\/0973-7847.70902","article-title":"Free Radicals, Antioxidants and Functional Foods: Impact on Human Health","volume":"4","author":"Lobo V.","year":"2010","journal-title":"Pharmacognosy Reviews"},{"key":"e_1_2_11_41_1","doi-asserted-by":"crossref","first-page":"650","DOI":"10.1016\/j.jff.2015.02.033","article-title":"Enhancement of Antioxidant Properties of Two Soybean Varieties of Sikkim Himalayan Region by Proteolytic \n                     Bacillus subtilis\n                   Fermentation","volume":"14","author":"Sanjukta S.","year":"2015","journal-title":"Journal of Functional Foods"},{"key":"e_1_2_11_42_1","doi-asserted-by":"crossref","first-page":"52","DOI":"10.1017\/S0954422417000191","article-title":"In Vitro and In\u00a0Vivo Antioxidant Potential of Milks, Yoghurts, Fermented Milks and Cheeses: A Narrative Review of Evidence","volume":"31","author":"Fardet A.","year":"2018","journal-title":"Nutrition Research Reviews"},{"key":"e_1_2_11_43_1","doi-asserted-by":"crossref","first-page":"605","DOI":"10.1002\/minf.201100016","article-title":"MPO Inhibitors Selected by Virtual Screening","volume":"30","author":"Malvezzi A.","year":"2011","journal-title":"Molecular Informatics"},{"key":"e_1_2_11_44_1","doi-asserted-by":"crossref","first-page":"321","DOI":"10.1016\/j.phymed.2006.12.010","article-title":"ACE Activity During the Hypotension Produced by Standardized Aqueous Extract of Cecropia glaziovii Sneth: A Comparative Study to Captopril Effects in Rats","volume":"14","author":"Ninahuaman M. F. M. L.","year":"2007","journal-title":"Phytomedicine"},{"key":"e_1_2_11_45_1","doi-asserted-by":"crossref","first-page":"1150","DOI":"10.1111\/1541-4337.12711","article-title":"Activity and Bioavailability of Food Protein\u2010Derived Angiotensin\u2010I\u2010Converting Enzyme\u2013Inhibitory Peptides","volume":"20","author":"Xue L.","year":"2021","journal-title":"Comprehensive Reviews in Food Science and Food Safety"},{"key":"e_1_2_11_46_1","doi-asserted-by":"crossref","first-page":"102373","DOI":"10.1016\/j.fbio.2023.102373","article-title":"A Comparative Study of Fermented Buffalo and Camel Milk With Anti\u2010Inflammatory, ACE\u2010Inhibitory and Anti\u2010Diabetic Properties and Release of Bio Active Peptides With Molecular Interactions: In\u00a0Vitro, In Silico and Molecular Study","volume":"52","author":"Khakhariya R.","year":"2023","journal-title":"Food Bioscience"},{"key":"e_1_2_11_47_1","doi-asserted-by":"crossref","DOI":"10.1016\/j.tifs.2024.104776","article-title":"Bioactivities, Preparation, and Bioavailability of Food\u2010Derived Proline\u2010Containing Peptides","volume":"155","author":"Wang C.","year":"2025","journal-title":"Trends in Food Science and Technology"},{"key":"e_1_2_11_48_1","doi-asserted-by":"crossref","first-page":"108513","DOI":"10.1016\/j.foodres.2019.108513","article-title":"Multifunctionality of Lunasin and Peptides Released During Its Simulated Gastrointestinal Digestion","volume":"125","author":"Indiano\u2010Romacho P.","year":"2019","journal-title":"Food Research International"},{"key":"e_1_2_11_49_1","doi-asserted-by":"crossref","first-page":"881","DOI":"10.3168\/jds.2016-11684","article-title":"Short Communication: Inhibition of Angiotensin 1\u2010Converting Enzyme by Peptides Derived From Variants of Bovine \u03b2\u2010Casein Upon Apical Exposure to a Caco\u20102 Cell Monolayer","volume":"100","author":"Petrat\u2010Melin B.","year":"2017","journal-title":"Journal of Dairy Science"},{"key":"e_1_2_11_50_1","doi-asserted-by":"crossref","first-page":"100254","DOI":"10.1016\/j.focha.2023.100254","article-title":"Unravelling the Hidden Ethnic Fermented Treasure of the Himalayas \u2010 A Review on the Traditionally Fermented Beverages of the Northwest Indian Himalayan Region","volume":"2","author":"Tomar S.","year":"2023","journal-title":"Food Chemistry Advances"},{"key":"e_1_2_11_51_1","doi-asserted-by":"crossref","first-page":"10","DOI":"10.1007\/s44187-024-00073-z","article-title":"Nutritional Quality and Microbial Diversity of Chhurpe From Different Milk Sources: An Ethnic Fermented Food of High Altitude Regions of the Western Himalayas","volume":"4","author":"Choudhary S.","year":"2024","journal-title":"Discover Food"},{"key":"e_1_2_11_52_1","doi-asserted-by":"crossref","first-page":"3885","DOI":"10.3390\/foods11233885","article-title":"Comparative Peptidomics Analysis of Milk Fermented by \n                     Lactobacillus helveticus","volume":"11","author":"Gao S.","year":"2022","journal-title":"Food"},{"issue":"8","key":"e_1_2_11_53_1","doi-asserted-by":"crossref","first-page":"674","DOI":"10.3390\/insects14080674","article-title":"Isolation and Identification of Antioxidant Peptides Derived From Cricket (Gryllus bimaculatus) Protein Fractions","volume":"14","author":"Fashakin O. O.","year":"2023","journal-title":"Insects"},{"key":"e_1_2_11_54_1","doi-asserted-by":"crossref","first-page":"106833","DOI":"10.1016\/j.jfca.2024.106833","article-title":"Unveiling the Microbiome and Metabolites of Traditional Dairy and Alcoholic Products From North\u2010Western Himalayan Region","volume":"136","author":"Baliyan N.","year":"2024","journal-title":"Journal of Food Composition and Analysis"},{"issue":"10","key":"e_1_2_11_55_1","doi-asserted-by":"crossref","first-page":"2431","DOI":"10.3390\/foods10102431","article-title":"Amino Acid Composition of Milk From Cow, Sheep and Goat Raised in Ailano and Valle Agricola, Two Localities of \u2018Alto Casertano\u2019 (Campania Region)","volume":"10","author":"Landi N.","year":"2021","journal-title":"Food"},{"key":"e_1_2_11_56_1","doi-asserted-by":"crossref","first-page":"103192","DOI":"10.1016\/j.redox.2024.103192","article-title":"Dietary Sulfur Amino Acid Restriction in Humans With Overweight and Obesity: Evidence of an Altered Plasma and Urine Sulfurome, and a Novel Metabolic Signature That Correlates With Loss of Fat Mass and Adipose Tissue Gene Expression","volume":"73","author":"Olsen T.","year":"2024","journal-title":"Redox Biology"},{"key":"e_1_2_11_57_1","doi-asserted-by":"crossref","first-page":"110201","DOI":"10.1016\/j.foodres.2021.110201","article-title":"Simulated In\u00a0Vitro Gastrointestinal Digestion of Traditional Chinese Rushan and Naizha Cheese: Peptidome Profiles and Bioactivity Elucidation","volume":"142","author":"Shi Y.","year":"2021","journal-title":"Food Research International"},{"key":"e_1_2_11_58_1","doi-asserted-by":"crossref","first-page":"6366","DOI":"10.1021\/acs.jafc.5b02303","article-title":"Hybrid In Silico\/In Vitro Approach for the Identification of Angiotensin I Converting Enzyme Inhibitory Peptides From Parma Dry\u2010Cured Ham","volume":"63","author":"Dellafiora L.","year":"2015","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"e_1_2_11_59_1","first-page":"1","article-title":"Oxidative Stress and Inflammation in the Development of Cardiovascular Disease and Contrast Induced Nephropathy","volume":"4","author":"Cervantes\u2010Gracia K.","year":"2020","journal-title":"Vessel Plus"},{"issue":"1","key":"e_1_2_11_60_1","doi-asserted-by":"crossref","first-page":"48","DOI":"10.1038\/s41392-022-00904-4","article-title":"Therapeutic Peptides: Current Applications and Future Directions","volume":"7","author":"Wang L.","year":"2022","journal-title":"Signal Transduction and Targeted Therapy"},{"key":"e_1_2_11_61_1","doi-asserted-by":"crossref","first-page":"103266","DOI":"10.1016\/j.ifset.2022.103266","article-title":"Profiles, Antioxidative and ACE Inhibitory Activity of Peptides Released From Fermented Buttermilk Before and After Simulated Gastrointestinal Digestion","volume":"84","author":"Magouz O.","year":"2023","journal-title":"Innovative Food Science and Emerging Technologies"},{"key":"e_1_2_11_62_1","doi-asserted-by":"crossref","first-page":"2335","DOI":"10.1016\/j.procbio.2012.09.012","article-title":"Isolation of Novel Bioactive Regions From Bovine Achilles Tendon Collagen Having Angiotensin I\u2010Converting Enzyme\u2010Inhibitory Properties","volume":"47","author":"Banerjee P.","year":"2012","journal-title":"Process Biochemistry"},{"key":"e_1_2_11_63_1","doi-asserted-by":"crossref","first-page":"10179","DOI":"10.1021\/acs.jafc.8b02051","article-title":"Milk\u2010Derived Tripeptides IPP (Ile\u2010Pro\u2010Pro) and VPP (Val\u2010Pro\u2010Pro) Enhance Insulin Sensitivity and Prevent Insulin Resistance in 3T3\u2010F442A Preadipocytes","volume":"66","author":"Chakrabarti S.","year":"2018","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"e_1_2_11_64_1","doi-asserted-by":"crossref","DOI":"10.3389\/fnut.2022.981163","article-title":"A Novel Angiotensin\u2010I\u2010Converting Enzyme Inhibitory Peptide from Oyster: Simulated Gastro\u2010Intestinal Digestion, Molecular Docking, Inhibition Kinetics and Antihypertensive Effects in Rats","volume":"9","author":"Chen H.","year":"2022","journal-title":"Frontiers in Nutrition"},{"key":"e_1_2_11_65_1","doi-asserted-by":"crossref","first-page":"513","DOI":"10.1016\/j.clnu.2011.01.002","article-title":"A New Immune\u2010Modulating Diet Enriched with Whey\u2010Hydrolyzed Peptide, Fermented Milk, and Isomaltulose Attenuates gut Ischemia\u2010Reperfusion Injury in Mice","volume":"30","author":"Nakamura K.","year":"2011","journal-title":"Clinical nutrition"}],"container-title":["BioFactors"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/iubmb.onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/biof.70160","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/iubmb.onlinelibrary.wiley.com\/doi\/full-xml\/10.1002\/biof.70160","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/iubmb.onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/biof.70160","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,10,14]],"date-time":"2026-10-14T04:13:55Z","timestamp":1791951235000},"score":1,"resource":{"primary":{"URL":"https:\/\/iubmb.onlinelibrary.wiley.com\/doi\/10.1002\/biof.70160"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,9]]},"references-count":64,"journal-issue":{"issue":"5","published-print":{"date-parts":[[2026,9]]}},"alternative-id":["10.1002\/biof.70160"],"URL":"https:\/\/doi.org\/10.1002\/biof.70160","archive":["Portico"],"relation":{},"ISSN":["0951-6433","1872-8081"],"issn-type":[{"value":"0951-6433","type":"print"},{"value":"1872-8081","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,9]]},"assertion":[{"value":"2025-05-01","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2026-09-24","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2026-10-13","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}],"article-number":"e70160"}}