Inhibition of Dipeptidyl Peptidase (DPP)-IV and α‑Glucosidase Activities by Pepsin-Treated Whey Proteins
Inhibitors of the enzymes dipeptidyl peptidase (DPP)-IV and α-glucosidase are two classes of pharmacotherapeutic agents used for the treatment of type 2 diabetes. In the present study, whey protein isolate (WPI), α-lactalbumin, β-lactoglobulin, serum albumin, and lactoferrin hydrolysates obtained by...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 2013-08, Vol.61 (31), p.7500-7506 |
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| container_issue | 31 |
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| container_title | Journal of agricultural and food chemistry |
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| creator | Lacroix, Isabelle M. E Li-Chan, Eunice C. Y |
| description | Inhibitors of the enzymes dipeptidyl peptidase (DPP)-IV and α-glucosidase are two classes of pharmacotherapeutic agents used for the treatment of type 2 diabetes. In the present study, whey protein isolate (WPI), α-lactalbumin, β-lactoglobulin, serum albumin, and lactoferrin hydrolysates obtained by peptic digestion were investigated for their potential to serve as natural sources of DPP-IV and α-glucosidase inhibitors. Although inhibition of DPP-IV activity was observed in all pepsin-treated whey proteins studied, the α-lactalbumin hydrolysate showed the greatest potency with an IC50 value of 0.036 mg/mL. Conversely, only WPI, β-lactoglobulin, and α-lactalbumin hydrolysates displayed some inhibitory activity against α-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. |
| doi_str_mv | 10.1021/jf401000s |
| format | Article |
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E ; Li-Chan, Eunice C. Y</creator><creatorcontrib>Lacroix, Isabelle M. E ; Li-Chan, Eunice C. Y</creatorcontrib><description>Inhibitors of the enzymes dipeptidyl peptidase (DPP)-IV and α-glucosidase are two classes of pharmacotherapeutic agents used for the treatment of type 2 diabetes. In the present study, whey protein isolate (WPI), α-lactalbumin, β-lactoglobulin, serum albumin, and lactoferrin hydrolysates obtained by peptic digestion were investigated for their potential to serve as natural sources of DPP-IV and α-glucosidase inhibitors. Although inhibition of DPP-IV activity was observed in all pepsin-treated whey proteins studied, the α-lactalbumin hydrolysate showed the greatest potency with an IC50 value of 0.036 mg/mL. Conversely, only WPI, β-lactoglobulin, and α-lactalbumin hydrolysates displayed some inhibitory activity against α-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.</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf401000s</identifier><identifier>PMID: 23837435</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>alpha-glucosidase ; alpha-Glucosidases - analysis ; Animals ; beta-lactoglobulin ; Biological and medical sciences ; blood glucose ; Diabetes Mellitus, Type 2 - enzymology ; digestion ; Dipeptidyl Peptidase 4 - analysis ; Dipeptidyl-Peptidase IV Inhibitors - chemistry ; Enzyme Inhibitors - chemistry ; Food industries ; functional foods ; Fundamental and applied biological sciences. Psychology ; Glycoside Hydrolase Inhibitors ; Humans ; hydrolysates ; Hydrolysis ; ingredients ; inhibitory concentration 50 ; lactalbumin ; Milk and cheese industries. Ice creams ; Milk Proteins - chemistry ; noninsulin-dependent diabetes mellitus ; Pepsin A - chemistry ; peptides ; Peptides - chemistry ; Protein Hydrolysates - chemistry ; Rats ; serum albumin ; whey ; whey protein isolate ; Whey Proteins</subject><ispartof>Journal of agricultural and food chemistry, 2013-08, Vol.61 (31), p.7500-7506</ispartof><rights>Copyright © 2013 American Chemical Society</rights><rights>2014 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a369t-87207597fc515a1df515b377a5b1a56f08829896b49970b72efc33d1859e25e03</citedby><cites>FETCH-LOGICAL-a369t-87207597fc515a1df515b377a5b1a56f08829896b49970b72efc33d1859e25e03</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf401000s$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf401000s$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>315,781,785,2766,27081,27929,27930,56743,56793</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=27626816$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/23837435$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Lacroix, Isabelle M. E</creatorcontrib><creatorcontrib>Li-Chan, Eunice C. Y</creatorcontrib><title>Inhibition of Dipeptidyl Peptidase (DPP)-IV and α‑Glucosidase Activities by Pepsin-Treated Whey Proteins</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>Inhibitors of the enzymes dipeptidyl peptidase (DPP)-IV and α-glucosidase are two classes of pharmacotherapeutic agents used for the treatment of type 2 diabetes. In the present study, whey protein isolate (WPI), α-lactalbumin, β-lactoglobulin, serum albumin, and lactoferrin hydrolysates obtained by peptic digestion were investigated for their potential to serve as natural sources of DPP-IV and α-glucosidase inhibitors. Although inhibition of DPP-IV activity was observed in all pepsin-treated whey proteins studied, the α-lactalbumin hydrolysate showed the greatest potency with an IC50 value of 0.036 mg/mL. Conversely, only WPI, β-lactoglobulin, and α-lactalbumin hydrolysates displayed some inhibitory activity against α-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.</description><subject>alpha-glucosidase</subject><subject>alpha-Glucosidases - analysis</subject><subject>Animals</subject><subject>beta-lactoglobulin</subject><subject>Biological and medical sciences</subject><subject>blood glucose</subject><subject>Diabetes Mellitus, Type 2 - enzymology</subject><subject>digestion</subject><subject>Dipeptidyl Peptidase 4 - analysis</subject><subject>Dipeptidyl-Peptidase IV Inhibitors - chemistry</subject><subject>Enzyme Inhibitors - chemistry</subject><subject>Food industries</subject><subject>functional foods</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Glycoside Hydrolase Inhibitors</subject><subject>Humans</subject><subject>hydrolysates</subject><subject>Hydrolysis</subject><subject>ingredients</subject><subject>inhibitory concentration 50</subject><subject>lactalbumin</subject><subject>Milk and cheese industries. Ice creams</subject><subject>Milk Proteins - chemistry</subject><subject>noninsulin-dependent diabetes mellitus</subject><subject>Pepsin A - chemistry</subject><subject>peptides</subject><subject>Peptides - chemistry</subject><subject>Protein Hydrolysates - chemistry</subject><subject>Rats</subject><subject>serum albumin</subject><subject>whey</subject><subject>whey protein isolate</subject><subject>Whey Proteins</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2013</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpt0EFO3DAUBmCrKipT2gUXKNkgwSLte3YcO0sEhY6E1JEK7TJyHLt4yMSDnSDNrlfoUbgIh-AkNcwAm66e5ff5l_UTsovwGYHil7ktAAEgviET5BRyjijfkgmkZS55idvkfYzzJCQX8I5sUyaZKBifkOtpf-UaNzjfZ95mJ25ploNrV102ezqoaLKDk9nsMJ_-zFTfZvd3D3_-nnWj9nG9PdKDu00BJmbN6vFVdH1-EYwaTJv9ujLpLvjBuD5-IFtWddF83Mwdcnn69eL4W37-_Wx6fHSeK1ZWQy4FBcErYTVHrrC1aTRMCMUbVLy0ICWtZFU2RVUJaAQ1VjPWouSVodwA2yEH69xl8DejiUO9cFGbrlO98WOssSgKVmGBNNHDNdXBxxiMrZfBLVRY1Qj1Y7f1S7fJftrEjs3CtC_yucwE9jdARa06G1SvXXx1oqSlxDK5vbWzytfqd0jm8gcFLACQoSjFa5LSsZ77MfSpr_986R8cmpX1</recordid><startdate>20130807</startdate><enddate>20130807</enddate><creator>Lacroix, Isabelle M. E</creator><creator>Li-Chan, Eunice C. Y</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20130807</creationdate><title>Inhibition of Dipeptidyl Peptidase (DPP)-IV and α‑Glucosidase Activities by Pepsin-Treated Whey Proteins</title><author>Lacroix, Isabelle M. E ; Li-Chan, Eunice C. Y</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a369t-87207597fc515a1df515b377a5b1a56f08829896b49970b72efc33d1859e25e03</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2013</creationdate><topic>alpha-glucosidase</topic><topic>alpha-Glucosidases - analysis</topic><topic>Animals</topic><topic>beta-lactoglobulin</topic><topic>Biological and medical sciences</topic><topic>blood glucose</topic><topic>Diabetes Mellitus, Type 2 - enzymology</topic><topic>digestion</topic><topic>Dipeptidyl Peptidase 4 - analysis</topic><topic>Dipeptidyl-Peptidase IV Inhibitors - chemistry</topic><topic>Enzyme Inhibitors - chemistry</topic><topic>Food industries</topic><topic>functional foods</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Glycoside Hydrolase Inhibitors</topic><topic>Humans</topic><topic>hydrolysates</topic><topic>Hydrolysis</topic><topic>ingredients</topic><topic>inhibitory concentration 50</topic><topic>lactalbumin</topic><topic>Milk and cheese industries. Ice creams</topic><topic>Milk Proteins - chemistry</topic><topic>noninsulin-dependent diabetes mellitus</topic><topic>Pepsin A - chemistry</topic><topic>peptides</topic><topic>Peptides - chemistry</topic><topic>Protein Hydrolysates - chemistry</topic><topic>Rats</topic><topic>serum albumin</topic><topic>whey</topic><topic>whey protein isolate</topic><topic>Whey Proteins</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Lacroix, Isabelle M. E</creatorcontrib><creatorcontrib>Li-Chan, Eunice C. 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Food Chem</addtitle><date>2013-08-07</date><risdate>2013</risdate><volume>61</volume><issue>31</issue><spage>7500</spage><epage>7506</epage><pages>7500-7506</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>Inhibitors of the enzymes dipeptidyl peptidase (DPP)-IV and α-glucosidase are two classes of pharmacotherapeutic agents used for the treatment of type 2 diabetes. In the present study, whey protein isolate (WPI), α-lactalbumin, β-lactoglobulin, serum albumin, and lactoferrin hydrolysates obtained by peptic digestion were investigated for their potential to serve as natural sources of DPP-IV and α-glucosidase inhibitors. Although inhibition of DPP-IV activity was observed in all pepsin-treated whey proteins studied, the α-lactalbumin hydrolysate showed the greatest potency with an IC50 value of 0.036 mg/mL. Conversely, only WPI, β-lactoglobulin, and α-lactalbumin hydrolysates displayed some inhibitory activity against α-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.</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>23837435</pmid><doi>10.1021/jf401000s</doi><tpages>7</tpages></addata></record> |
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| subjects | alpha-glucosidase alpha-Glucosidases - analysis Animals beta-lactoglobulin Biological and medical sciences blood glucose Diabetes Mellitus, Type 2 - enzymology digestion Dipeptidyl Peptidase 4 - analysis Dipeptidyl-Peptidase IV Inhibitors - chemistry Enzyme Inhibitors - chemistry Food industries functional foods Fundamental and applied biological sciences. Psychology Glycoside Hydrolase Inhibitors Humans hydrolysates Hydrolysis ingredients inhibitory concentration 50 lactalbumin Milk and cheese industries. Ice creams Milk Proteins - chemistry noninsulin-dependent diabetes mellitus Pepsin A - chemistry peptides Peptides - chemistry Protein Hydrolysates - chemistry Rats serum albumin whey whey protein isolate Whey Proteins |
| title | Inhibition of Dipeptidyl Peptidase (DPP)-IV and α‑Glucosidase Activities by Pepsin-Treated Whey Proteins |
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