Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
J Dairy Sci. 2017 Sep;100(9):6885-6894. doi: 10.3168/jds.2016-11828. Epub 2017 Jul 12.
Inhibition of dipeptidyl peptidase-IV (DPP-IV) activity is a promising strategy for treatment of type 2 diabetes. In the current study, DPP-IV inhibitory peptides were identified from mare whey protein hydrolysates obtained by papain. The results showed that all the mare whey protein hydrolysates obtained at various hydrolysis durations possessed more potent DPP-IV inhibitory activity compared with intact whey protein. The 4-h hydrolysates showed the greatest DPP-IV inhibitory activity with half-maximal inhibitory concentration of 0.18 mg/mL. The 2 novel peptides from 4-h hydrolysate fractions separated by successive chromatographic steps were characterized by liquid chromatography-electrospray ionization tandem mass spectrometry. The novel peptides Asn-Leu-Glu-Ile-Ile-Leu-Arg and Thr-Gln-Met-Val-Asp-Glu-Glu-Ile-Met-Glu-Lys-Phe-Arg, which corresponded to β-lactoglobulin 1 f(71-77) and β-lactoglobulin 1 f(143-155), demonstrated DPP-IV inhibitory activity with half-maximal inhibitory concentrations of 86.34 and 69.84 μM, respectively. The DPP-IV inhibitory activity of the 2 peptides was retained or even improved after simulated gastrointestinal digestion in vitro. Our findings indicate that mare whey protein-derived peptides may possess potential as functional food ingredients in the management of type 2 diabetes.
二肽基肽酶-IV（DPP-IV）活性抑制是治疗 2 型糖尿病的一种很有前途的策略。在本研究中，通过木瓜蛋白酶从马乳清蛋白水解物中鉴定出 DPP-IV 抑制肽。结果表明，与完整乳清蛋白相比，在各种水解时间下获得的所有马乳清蛋白水解物均具有更强的 DPP-IV 抑制活性。4 小时水解物显示出最大的 DPP-IV 抑制活性，半抑制浓度为 0.18mg/mL。通过连续色谱步骤从 4 小时水解物部分分离出的 2 种新型肽通过液相色谱-电喷雾串联质谱法进行了表征。新型肽 Asn-Leu-Glu-Ile-Ile-Leu-Arg 和 Thr-Gln-Met-Val-Asp-Glu-Glu-Ile-Met-Glu-Lys-Phe-Arg，分别对应β-乳球蛋白 1 f（71-77）和β-乳球蛋白 1 f（143-155），具有 DPP-IV 抑制活性，半抑制浓度分别为 86.34 和 69.84μM。这 2 种肽的 DPP-IV 抑制活性在体外模拟胃肠道消化后保持或甚至提高。我们的研究结果表明，马乳清蛋白衍生肽可能具有作为 2 型糖尿病管理的功能性食品成分的潜力。
