Peptides from chicken processing by-product inhibit DPP-IV and promote cellular glucose uptake: potential ingredients for T2D management

Lima, Rita de Cássia Lemos; Berg, Ragnhild Stenberg; Rønning, Sissel Beate; Afseth, Nils Kristian; Knutsen, Svein Halvor; Wubshet, Sileshi Gizachhew

doi:10.1039/c8fo02450b

Cited by 20 publications

(13 citation statements)

References 41 publications

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“…Type 2 diabetes is the most prevalent form, accounting for approximately 90% of cases [1]. Type 2 diabetes is characterized by insufficient pancreatic insulin secretion and/or insulin resistance in peripheral tissues, and is associated with various complications such as retinopathy, nephropathy and neuropathy, thus resulting in serious harm to human health [2,3].…”

Section: Introductionmentioning

confidence: 99%

Dipeptidyl Peptidase-IV Inhibitory Activity and Related Molecular Mechanism of Bovine α-Lactalbumin-Derived Peptides

2020

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Identifying DPP-IV inhibitory peptides from dietary protein has attracted increased attention. In the present study, bovine α-lactalbumin hydrolysates were generated by alcalase for various hydrolysis times, and DPP-IV inhibitory activity of these hydrolysates was determined. The 4 h hydrolysates displayed the most potent DPP-IV inhibitory activity, with DPP-IV inhibition rate of 82.30 ± 1.39% at concentration of 1.0 mg/mL. DPP-IV inhibitory peptides were isolated from the 4 h-hydrolysates with gel filtration chromatography and reversed-phase high-performance liquid chromatography (RP-HPLC). Using liquid chromatography-electrospray ionization tandem mass spectrometry (LC-ESI MS/MS), two DPP-IV inhibitory peptides were identified, and their amino acid sequences were Glu-Leu-Lys-Asp-Leu-Lys-Gly-Tyr (ELKDLKGY) and Ile-Leu-Asp-Lys-Val-Gly-Ile-Asn-Tyr (ILDKVGINY), respectively. Furthermore, molecular docking analysis showed that peptides ELKDLKGY and ILDKVGINY could form hydrogen bonds, pi-cation interactions, and salt bridges with DPP-IV. These findings indicated that bovine α-lactalbumin may be a potential source of natural DPP-IV inhibitor.

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Section: Introductionmentioning

confidence: 99%

Dipeptidyl Peptidase-IV Inhibitory Activity and Related Molecular Mechanism of Bovine α-Lactalbumin-Derived Peptides

2020

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“…Dipeptides as X-Pro with X as a small size hydrophobic amino acid would likely be an effective inhibitor. Presence of hydrophobic and aromatic amino acids at N-terminal end of peptides with DPP-IV inhibitory activity was also reported by Lima et al [65]. Ren et al [63] evaluated the α-glucosidase inhibitory capacity of peptides from hemp seed and indicated that hydrophobicity of peptides was a prime factor affecting inhibitory activity and molecular weight as a second priority.…”

Section: In Vivo In Vitromentioning

confidence: 53%

Bioactive Peptides from Agriculture and Food Industry Co-Products: Peptide Structure and Health Benefits

Yongsawatdigul¹,

Hamzeh²

2021

Innovation in the Food Sector Through the Valorization of Food and Agro-Food by-Products

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Co-products from food processing are typically disposed or turned into low value animal feed. Proteinaceous co-products can be converted to bioactive peptides exerting health benefits, which can lead to development of nutraceuticals and functional foods. This is an effective means for valorization of these co-products. The release of encrypted peptides exhibits various bioactivities, including antihypertension, antioxidant, immunomodulatory activities among others, in vitro, and some activities have been demonstrated in vivo. Structure modification of bioactive peptides occurring under gastrointestinal digestion and cellular transport remains the important factor determining the health benefits of bioactive peptides. Understanding peptide transformation in gastrointestinal tract and in blood circulation before reaching the target organs would shed some lights on its bioavailability and subsequently ability to exert physiological impact. In this chapter, the potential health promoting properties of peptides encrypted in various sources of co-products will be reviewed based on evidence on in vitro, in vivo and clinical trial studies. Structural changes of bioactive peptides under physiological condition will also be discussed in relation to its bioactivities.

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“…Moreover, the regular intake of this particular dry-cured ham did not disturb the metabolic profile of the CV patient; in fact, a trend to decrease the glycemic profile and improve the lipid profile was found. The actions that bioactive peptides play on the glycemic profile are currently under investigation [38], and a possible dipeptidyl peptidase-IV and α-glucosidase inhibition or at the level of glucose intake had been suggested [39][40][41]. Regarding the lipid metabolism, the consumption of dry-cured ham could interfere at the digestive level with the absorption of bile salts rich in cholesterol, acting as a sequestrant of bile salts, an action like that exerted by resins [42].…”

Section: Key Metabolic Pathwaysmentioning

confidence: 99%

Beneficial Impact of Pork Dry-Cured Ham Consumption on Blood Pressure and Cardiometabolic Markers in Individuals with Cardiovascular Risk

et al. 2022

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Background: Evidence suggests that bioactive peptides reduce hypertension and affect certain metabolic pathways. Methods: Fifty-four volunteers with stage 1 prehypertension and/or hypercholesterolemia and/or basal glucose >100 mg/dL were recruited and randomized to pork dry-cured ham (n = 35) or cooked ham (placebo group; n = 19) for 28 days. After a wash-out period, meat products were changed for 28 additional days. Bioactive peptides composition and enzyme inhibitory activities of both products were characterized. Treatment comparisons for the main effects were made using a two (treatment) × two (times) repeated measures minus the effect of cooked ham (placebo). Results: 24 h mean systolic and diastolic pressures decreased up to 2.4 mmHg in the dry-cured ham period (treatment effect, p = 0.0382 y p = 0.0233, respectively) as well as the number of systolic pressure measures > 135 mmHg (treatment effect, p = 0.0070). Total cholesterol levels also decreased significantly after dry-cured ham intake (p = 0.049). No significant differences were observed between the two treatments for basal glucose, HOMA-IR index and insulin levels (p > 0.05). However, a significant rise of ghrelin levels was observed (treatment effect, p = 0.0350), while leptin plasma values slightly decreased (treatment effect, p = 0.0628). Conclusions: This study suggested the beneficial effects of regular dry-cured ham consumption on the improvement of systolic/diastolic blood pressures and facilitated the maintenance of metabolic pathways, which may be beneficial in the primary prevention of cardiovascular disease.

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Peptides from chicken processing by-product inhibit DPP-IV and promote cellular glucose uptake: potential ingredients for T2D management

Abstract: A low molecular weight peptide fraction from chicken by-product hydrolysate was found to inhibit DPP-IV in vitro and promote cellular glucose uptake ex vivo.

Cited by 20 publications

References 41 publications

Dipeptidyl Peptidase-IV Inhibitory Activity and Related Molecular Mechanism of Bovine α-Lactalbumin-Derived Peptides

Dipeptidyl Peptidase-IV Inhibitory Activity and Related Molecular Mechanism of Bovine α-Lactalbumin-Derived Peptides

Bioactive Peptides from Agriculture and Food Industry Co-Products: Peptide Structure and Health Benefits

Beneficial Impact of Pork Dry-Cured Ham Consumption on Blood Pressure and Cardiometabolic Markers in Individuals with Cardiovascular Risk

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