Identification of dipeptidyl peptidase-IV inhibitory peptides from mare whey protein hydrolysates

被引:69
作者
Song, J. J. [1 ,2 ]
Wang, Q. [2 ]
Du, M. [1 ,3 ]
Ji, X. M. [2 ]
Mao, X. Y. [1 ,2 ]
机构
[1] China Agr Univ, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Coll Food Sci & Nutr, Beijing 100083, Peoples R China
[2] China Agr Univ, Coll Food Sci & Nutr Engn, Minist Educ, Key Lab Funct Dairy, Beijing 100083, Peoples R China
[3] Washington State Univ, Dept Anim Sci, Pullman, WA 99163 USA
基金
“十二五”国家科技支撑计划重点项目”; 中国国家自然科学基金;
关键词
dipeptidyl peptidase IV; mare milk; whey protein; bioactive peptide; SALMON SKIN GELATIN; GLYCEMIC CONTROL; DPP-4; INHIBITOR; MILK CASEIN; IN-SILICO; STABILITY; SECRETION; BOVINE; RATS;
D O I
10.3168/jds.2016-11828
中图分类号
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号
0905 ;
摘要
Inhibition of dipeptidyl peptidase-IV (DPP-IV) activity is a promising strategy for treatment of type 2 diabetes. In the current study, DPP-IV inhibitory peptides were identified from mare whey protein hydrolysates obtained by papain. The results showed that all the mare whey protein hydrolysates obtained at various hydrolysis durations possessed more potent DPP-IV inhibitory activity compared with intact whey protein. The 4-h hydrolysates showed the greatest DPP-IV inhibitory activity with half-maximal inhibitory concentration of 0.18 mg/mL. The 2 novel peptides from 4-h hydrolysate fractions separated by successive chromatographic steps were characterized by liquid chromatography electrospray ionization tandem mass spectrometry. The novel peptides Asn-Leu-Glu-Ile-Ile-Leu-Arg and Thr-Gln-Met-Val-Asp-Glu- Glu-Ile-Met-Glu-Lys-Phe-Arg, which corresponded to beta-lactoglobulin 1 f(71-77) and 13-lactoglobulin 1 f(143-155), demonstrated DPP-IV inhibitory activity with half-maximal inhibitory concentrations of 86.34 and 69.84,mu M, respectively. The DPP-IV inhibitory activity of the 2 peptides was retained or even improved after simulated gastrointestinal digestion in vitro. Our findings indicate that mare whey protein-derived peptides may possess potential as functional food ingredients in the management of type 2 diabetes.
引用
收藏
页码:6885 / 6894
页数:10
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