Functional foods with dipeptidyl peptidase-4 inhibitory potential and management of type 2 diabetes: A review

被引：22

作者：

Kazeem, Mutiu ^{[1
]}

Bankole, Habeeb ^{[1
]}

Ogunrinola, Olabisi ^{[1
]}

Wusu, Adedoja ^{[1
]}

Kappo, Abidemi ^{[2
]}

机构：

[1] Lagos State Univ, Dept Biochem, Lagos, Nigeria

[2] Univ Johannesburg, Dept Biochem, Auckland Pk, Johannesburg, South Africa

来源：

FOOD FRONTIERS | 2021年 / 2卷 / 02期

关键词：

diabetes mellitus; dipeptidyl peptidase-4; functional foods; gliptin; glucagon-like peptide-1; incretin;

D O I：

10.1002/fft2.71

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The global high prevalence of diabetes mellitus has resulted into the development of several oral hypoglycemic agents. However, these drugs have limited efficacy and harmful side effects, which call for the search for alternatives from natural sources. The inhibition of dipeptidyl peptidase-4 (DPP-4) activity increases the level of glucagon-like peptide-1 and glucose-dependent insulinotropic polypeptide, which in turn reduces hyperglycemia by activating insulin secretion and inhibiting glucagon secretion. Some studies have reported the in vitro DPP-4 inhibitory potential of functional foods, but there is no repository of information on these reports. This article is an attempt to present in concise form, reports of functional foods with DPP-4 inhibitory potentials in vitro. This will guide the use of these foods as well as in antidiabetic drug development.

引用

页码：153 / 162

页数：10

共 80 条

[1] Inhibition of dipeptidyl peptidase IV (DPP IV) is one of the mechanisms explaining the hypoglycemic effect of berberine [J].