Inhibition of Dipeptidyl Peptidase (DPP)-IV and α-Glucosidase Activities by Pepsin-Treated Whey Proteins

被引：175

作者：

Lacroix, Isabelle M. E. ^{[1
]}

Li-Chan, Eunice C. Y. ^{[1
]}

机构：

[1] Univ British Columbia, Fac Land & Food Syst, Food Nutr & Hlth Program, Vancouver, BC V6T 1Z4, Canada

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2013年 / 61卷 / 31期

基金：

加拿大自然科学与工程研究理事会;

关键词：

alpha-glucosidase inhibitor; dipeptidyl peptidase (DPP)-IV inhibitor; peptide; type; 2; diabetes; whey protein; GLUCAGON-LIKE PEPTIDE-1; IV; AMYLASE; IDENTIFICATION; HYPERGLYCEMIA; MANAGEMENT;

D O I：

10.1021/jf401000s

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Inhibitors of the enzymes dipeptidyl peptidase (DPP)-IV and a-glucosidase are two classes of pharmacotherapeutic agents used for the treatment of type 2 diabetes. In the present study, whey protein isolate (WPI), alpha-lactalbumin, beta-lactoglobulin, serum albumin, and lactoferrin hydrolysates obtained by peptic digestion were investigated for their potential to serve as natural sources of DPP-IV and alpha-glucosidase inhibitors. Although inhibition of DPP-IV activity was observed in all pepsin-treated whey proteins studied, the alpha-lactalbumin hydrolysate showed the greatest potency with an IC50 value of 0.036 mg/mL. Conversely, only WPI, beta-lactoglobulin, and alpha-lactalbumin hydrolysates displayed some inhibitory activity against alpha-glucosidase. This study suggests that peptides generated from whey proteins may have dual beneficial effects on glycemia regulation and could be used as functional food ingredients for the management of type 2 diabetes.

引用

页码：7500 / 7506

页数：7

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