Inhibition of dipeptidyl peptidase IV by enzymatic hydrolysates derived from primary and secondary whey of fresh and Oaxaca cheeses

Abstract

Currently, there is an interest in studying natural inhibitors of dipeptidyl peptidase IV (DPP-IV) for the treatment of type II diabetes. To look for novel inhibitors, the primary and secondary whey of fresh and Oaxaca cheeses was obtained, and the electrophoretic patterns were determined. Hydrolysis with pepsin and trypsin of primary and secondary whey from fresh and Oaxaca cheeses, respectively, showed DPP-IV inhibition with values of~51 and 55%, and also an IC50 of 92.86 lg/mL for Oaxaca cheese-derived peptides. Data show the potential of whey enzymatic hydrolysates from fresh and Oaxaca cheeses as antidiabetic agents.

The purification and identification of antioxidants and dipeptidyl peptidase IV inhibitory peptides from whey protein hydrolysates

“…Adjonu et al (2013) treated whey protein with preheating treatments and protease hydrolysis to obtain doubly active peptides with antioxidant and ACE inhibitory abilities. Researchers (Mares‐Mares et al, 2019; Nongonierma et al, 2017) obtained peptides displaying ACE inhibitory and DPP‐IV inhibitory activities through the preparation of zymolytic whey protein. At present, the research regarding the preparation of peptides with double activities from whey proteins have generally focused on the combination of ACE inhibitory and DPP‐IV inhibitory activities, as well as the combination of ACE inhibitory and antioxidant activities.…”