Fish skin gelatin hydrolysates as dipeptidyl peptidase IV inhibitors and glucagon-like peptide-1 stimulators improve glycaemic control in diabetic rats: A comparison between warm- and cold-water fish

Enzymatic production of protein hydrolysates from steelhead (Oncorhynchus mykiss) skin gelatin as inhibitors of dipeptidyl-peptidase IV and angiotensin-I converting enzyme

“…In a study on thornback ray skin's gelatin, Lassoued et al (2015) reported IC 50 of 0.95 and 2.07 mg/ml in the whole hydrolysates prepared using B. subtilis A26 protease and Neutrase, respectively, and 1.98 and 1.75 mg/ml in the respective size-exclusion chromatography fractions. Furthermore, the DPP-IV inhibitory activity (41 -44% at 0.5 mg/ml) of hydrolysates in the current study was also better than the inhibitory activities of 5 -45% at 1 mg/ml reported for a variety of fish skin gelatin hydrolysates (Wang et al, 2015) and the IC 50 values of 1.6 -5.2 mg/ml for various kinds of skin collagen hydrolysates (Hatanaka, Kawakami & Uraji, 2014).…”

“…The amino acid composition of gelatins prepared from various fish skins show some species-to-species variability, but overall are similar in terms of the relative abundance of amino acids being in the following order: Gly >> Ala, Pro + Hyp > Glx (Glu + Gln), Ser, Arg, Asx (Asp + Asn) > other amino acids (Wang et al, 2015). Owing to the unique structure of fish skin gelatin, particularly the high contents of Gly, Ala, Hyp and Pro, it is perhaps not surprising that some of the proteases used in this study were not able to hydrolyze the gelatin well when used on their own under the conditions used in this study; in particular, hydrolysates produced using 1% pepsin or 1% CorolaseN for 6 h had EH values of only 0.3 and 0.8 meq Leu/g, respectively (Table 2).…”

“…Li-Chan, Hunag, Jao, Ho & Hsu (2012) concluded that higher DPP-IV inhibitory activity could be obtained from Atlantic salmon skin gelatin using Flavourzyme than either Alcalase or bromelain. Similarly, in a study comparing several commercial enzyme preparations (Alcalase, Flavourzyme, bromelain, pepsin, trypsin and chymotrypsin) for the hydrolysis of gelatin extracted from the skin of different cold and warm water fish, highest DPP-IV inhibitory activity was found for the hydrolysates produced by the action of 5% Flavourzyme for up to 8 hrs (Wang, Hsieh, Hung, Jao, Chen & Hsu, 2015). On the other hand, Sila et al (2015) found no significant difference in IC 50 values between hydrolysates produced from barbel skin gelatin by seven of eight different commercial proteases tested using 10% (w/w) enzyme.…”

Features of dipeptidyl peptidase IV (DPP-IV) inhibitory peptides from dietary proteins

“…In this context, hydrolysates and peptides displaying a range of in vitro bioactivities including other antidiabetic (e.g., α‐glucosidase inhibition), antioxidant, and antihypertensive effects have been described in the literature (Connolly, Piggott, & FitzGerald, ; Harnedy & FitzGerald, ; Lacroix, Meng, Cheung, & Li‐Chan, ; Mojica, Luna‐Vital, & González de Mejía, ; Neves, Harnedy, & FitzGerald, ; Nongonierma & FitzGerald, ; T.‐Y. Wang, Hsieh, et al, ; C. Zhang, Zhang, Wang, Chen, & Luo, ). Potent DPP‐IV inhibitory peptides have been identified in several food protein‐derived hydrolysates. However, the amounts of these peptides in hydrolysate samples as well as their yield following release from proteins during enzymatic hydrolysis are essentially unknown.…”

Dipeptidyl Peptidase IV (DPP-IV) Inhibitory Activity of Ultrafiltration and Gel Filtration Fraction of Gelatin Hydrolyaste Derived from Bone of Fish for Antidiabetes

“…Almost all type of gelatin sources have shown inhibitory activity against DPP-IV covering traditional and alternative origin [14], [15], [16]. Even though, most of gelatin or derivates is from mammalians, such as cow and pig [17], but some research were used gelatin from alternative source in order to seeking a bioactive peptide for DPP-IV inhibitor [15], [16], [18], [19]. It is caused by socio-religion and cultural aspects, where are gelatin derived from porcine is unacceptable in Muslim and Jewish communities, whereas bovine or cow gelatin is not accepted by Hindu community [20].…”