An in silico investigation of anticancer peptide candidates in fermented food microbiomes

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dc.authorid0000-0001-5162-2000
dc.contributor.authorArıkan, Muzaffer
dc.date.accessioned2023-06-07T09:44:19Z
dc.date.available2023-06-07T09:44:19Z
dc.date.issued2023
dc.departmentİstanbul Medipol Üniversitesi, Rektörlük, Sağlık Bilim ve Teknolojileri Araştırma Enstitüsü
dc.departmentİstanbul Medipol Üniversitesi, Tıp Fakültesi, Temel Tıp Bilimleri Bölümü, Tıbbi Biyoloji Ana Bilim Dalı
dc.description.abstractObjective: Cancer is a leading cause of death worldwide, requires development of new effective, specific, and safe strategies that do not carry the disadvantages of traditional cancer treatment approaches. Hence, this study aimed to identify anticancer peptide candidates in fermented food microbiomes through an in silico investigation. Materials and Methods: One hundred eight shotgun metagenomic sequencing samples from six studies on fermented food microbiomes were downloaded from the NCBI and ENA databases and included in the study. Bioinformatic analyses including quality control of raw data, de novo assembly, prediction of protein sequences, anticancer peptide predictions by an integrated use of four different prediction tools, toxicity predictions and database comparisons were performed. Results: One hundred forty-two novel anticancer peptide candidates were identified. Liquor, coffee, kefir fermentation samples contained the greatest numbers of anticancer peptide candidates while sugar, dairy, coconut kefir and brine-type fermentations were dominant sources according to the substrate type. Conclusion: This study indicates the potential of fermented food microbiomes as a useful source for candidate anticancer peptide detection. In vitro and in vivo validations of detected peptides may lead to development of new candidate molecules for cancer therapy in the future.
dc.identifier.citationArıkan, M. (2023). An in silico investigation of anticancer peptide candidates in fermented food microbiomes. Experimed, 13(1), 64-72. https://doi.org/10.26650/experimed.1262138
dc.identifier.doi10.26650/experimed.1262138
dc.identifier.endpage72
dc.identifier.issn2630-6050
dc.identifier.issn2667-5846
dc.identifier.issue1
dc.identifier.scopus2-s2.0-85173911412
dc.identifier.scopusqualityN/A
dc.identifier.startpage64
dc.identifier.trdizinid1177384
dc.identifier.urihttps://doi.org/10.26650/experimed.1262138
dc.identifier.urihttps://hdl.handle.net/20.500.12511/11037
dc.identifier.volume13
dc.identifier.wosWOS:001322143900006
dc.identifier.wosqualityQ4
dc.indekslendigikaynakScopus
dc.indekslendigikaynakTR-Dizin
dc.indekslendigikaynakWeb of Science
dc.institutionauthorArıkan, Muzaffer
dc.language.isoen
dc.publisherIstanbul University
dc.relation.ispartofExperimeden_US
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsAttribution-NonCommercial 4.0 International*
dc.rightsinfo:eu-repo/semantics/openAccess
dc.rights.urihttps://creativecommons.org/licenses/by-nc/4.0/*
dc.subjectFermented Food
dc.subjectMicrobiome
dc.subjectBioinformatics
dc.subjectMetagenomics
dc.subjectAnticancer Peptide
dc.titleAn in silico investigation of anticancer peptide candidates in fermented food microbiomes
dc.typeArticle

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