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The highest level of peptides (9.77\u2009mg\u2009mL<jats:sup>\u20131<\/jats:sup>) was produced by optimizing the growth conditions, which included an inoculation rate of 2.5% and a 48\u2009h of incubation period. The comparison of molecular weight distributions among protein fractions was conducted through sodium dodecyl\u2010sulfate polyacrylamide gel electrophoresis analysis, whereas spots were separated using 2D gel electrophoresis according to both the molecular weight and pH. Peptide characterization with ultra\u2010filtration membranes at 3 and 10\u2009kDa allowed the study to assess molecular weight\u2010based separation. Nitric oxide generated by lipopolysaccharide and the secretion of pro\u2010inflammatory cytokines in RAW 264.7 immune cells were both inhibited by sheep milk fermented with M11. Fourier\u2010transform infrared spectroscopy was employed to assess changes in functional groups after fermentation, providing insights into the structural changes occurring during fermentation.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p>The present study demonstrates that fermentation with <jats:italic>L. paracasei<\/jats:italic> (M11) led to significant changes in fermented sheep milk, enhancing its bioactive properties, notably in terms of ACE inhibition and anti\u2010diabetic activities, and the generation of peptides with bioactive properties has potential health benefits. \u00a9 2024 Society of Chemical Industry.<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.13617","type":"journal-article","created":{"date-parts":[[2024,6,10]],"date-time":"2024-06-10T06:47:36Z","timestamp":1718002056000},"page":"4096-4120","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":7,"title":["Production and 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