Potential DPP IV Inhibitory Peptides from Dry-Cured Pork Loins after Hydrolysis: An In Vitro and In Silico Study

Abstract

Peptidyl peptidase IV (DPP-IV) is a pharmacotherapeutic target in type 2 diabetes, and inhibitors of this enzyme are an important class of drugs for the treatment of type 2 diabetes. In the present study, peptides (<7 kDa) isolated from dry-cured pork loins after pepsin and pancreatin hydrolysis were identified by mass spectrometry and tested as potential inhibitors of DPP-IV by the in silico method. Two peptides, namely WTIAVPGPPHS from myomesin (water-soluble fraction, A = 0.9091) and FKRPPL from troponin (salt-soluble fraction, A = 0.8333), were selected as the most promising inhibitors of DPP-IV. Both peptides were subjected to ADMET analysis. Fragments of these peptides showed promising drug-likeness properties as well as favorable absorption, distribution, metabolism, excretion, and toxicity functions, suggesting that they are novel leads in the development of DPP-IV inhibitors from food.

Novel α-Glucosidase Inhibitory Peptides Identified In Silico from Dry-Cured Pork Loins with Probiotics through Peptidomic and Molecular Docking Analysis

“…This means that the compound has some problems with intestinal absorption, however, it is effective and commercially used as a pharmacological agent. Also, peptide dipeptidyl peptidase IV inhibitors helpful in preventing the onset of diabetes derived from meat products had a negative VD determined in silico [ 9 ]. Thus, a negative VD value cannot be considered a factor that disqualifies peptides as potential antidiabetic drugs.…”

“…Additionally, the authors observed that total cholesterol, LDL, and basal glucose levels decreased [ 8 ], suggesting the potential of ripening meat products as a source of natural antidiabetic peptides. Previous studies have shown that raw ripened meat products are carriers of bioactive peptides with DPP-IV inhibitory activity, which may act as a strategy against type 2 diabetes mellitus [ 9 , 10 , 11 , 12 ]. In turn, in the study by Mora et al [ 13 ], the α-glucosidase inhibitory potential of the peptides obtained in the water fraction of proteins extracted from traditional Spanish dry-cured ham was described for the first time.…”

In vitro and in silico studies of antioxidant peptides from tarwi (Lupinus mutabilis) as inhibitors of angiotensin‐converting enzyme and dipeptidyl peptidase IV enzyme

“…The property related to metabolism was evaluated through the interaction between the peptides and CYP450 enzymes. The CYP450 group of enzymes are the main and most frequently studied phase I drug metabolising enzymes that mediate the oxidation of various compounds involved in various physiological and pathophysiological processes, including detoxification of xenobiotic compounds (Kęska & Stadnik, 2021). There are five different isoforms of CYP450: CYP 3A4, 2D6, 1A2, 2C9 and 2C19 which are included in the evaluation through the ADMETlab 2.0 web server.…”

A review on the techno‐functional, biological, and health‐promoting properties of hempseed‐derived proteins and peptides

“…Novel peptides isolated from proteins of plant and animal origins with dipeptidyl peptidase‐IV (DPP‐IV)/CD26‐inhibitory activities have been recently documented (Kęska & Stadnik, 2021; Rivero‐Pino et al, 2020; Singh et al, 2021; Takahashi et al, 2021). DPP‐IV/CD26 is the enzyme that degrades incretins (glucagon‐like peptide (GLP)‐1 and gastrointestinal insulinotropic peptide (GIP)), which are responsible for insulin‐sensing and the consequent glucose uptake into cells (Bhavadasan et al, 2019; Deacon, 2019).…”