Chair of Brewing and Beverage Technology, School of Life Sciences Weihenstephan, Technical University of Munich, Weihenstephaner Steig 20, 85354 Freising, Germany.
Chair of Food Chemistry and Molecular Sensory Science, School of Life Sciences Weihenstephan, Technical University of Munich, Lise-Meitner-Strasse 34, 85354 Freising, Germany.
J Agric Food Chem. 2024 May 22;72(20):11480-11492. doi: 10.1021/acs.jafc.4c00570. Epub 2024 May 11.
Food-derived peptides with an inhibitory effect on dipeptidyl peptidase IV (DPP-IV) can be used as an additive treatment for type 2 diabetes. The inhibitory potential of food depends on technological protein hydrolysis and gastrointestinal digestion, as the peptides only act after intestinal resorption. The effect of malting as a hydrolytic step on the availability of these peptides in grains has yet to be investigated. In this study, quinoa was malted under systematic temperature, moisture, and time variations. In the resulting malts, the DPP-IV inhibition reached a maximum of 45.02 (±10.28) %, whereas the highest overall concentration of literature-known inhibitory peptides was 4.07 μmol/L, depending on the malting parameters. After gastrointestinal digest, the inhibition of most malts, as well as the overall concentration of inhibitory peptides, could be increased significantly. Additionally, the digested malts showed higher values in both the inhibition and the peptide concentration than the unmalted quinoa. Concerning the malting parameters, germination time had the highest impact on the inhibition and the peptide concentration after digest. An analysis of the protein sizes before and after malting gave first hints toward the origin of these peptides, or their precursors, in quinoa.
具有抑制二肽基肽酶 IV（DPP-IV）活性的食物来源肽可用作 2 型糖尿病的辅助治疗方法。食物的抑制潜力取决于技术蛋白水解和胃肠道消化，因为这些肽只有在肠吸收后才起作用。麦芽处理作为水解步骤对谷物中这些肽的可用性的影响尚未得到研究。在这项研究中，藜麦在系统的温度、水分和时间变化下进行了发芽。在得到的麦芽中，DPP-IV 的抑制率最高达到 45.02（±10.28）%，而根据麦芽参数，文献中已知的抑制肽的最高总浓度为 4.07 μmol/L。经过胃肠道消化后，大多数麦芽的抑制作用以及抑制肽的总浓度都可以显著提高。此外，与未经发芽的藜麦相比，经过消化的麦芽在抑制和肽浓度方面都显示出更高的值。就麦芽参数而言，发芽时间对消化后抑制作用和肽浓度的影响最大。在发芽前后对蛋白质大小的分析为这些肽或其前体在藜麦中的来源提供了初步线索。
