کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5791827 | 1109622 | 2014 | 5 صفحه PDF | دانلود رایگان |
- Ham extracts as a source of peptides inhibiting DPP IV action against type 2 diabetes.
- Ham peptides synthesised and assayed for in vitro DPP IV inhibitory activity.
- Spanish dry-cured ham as a source of antidiabetic peptides naturally generated.
Dipeptidyl peptidase IV (DPP-IV) inhibitors are promising new therapies for type 2 diabetes. The aim of this study was to assay DPP-IV inhibitory peptides that can be present in a water soluble extract of Spanish dry-cured ham. Such an extract was fractionated by size-exclusion chromatography and the in vitro DPP-IV inhibitory activity determined in each collected fraction. Then, several peptides previously identified in dry-cured ham extracts or known to be products of DPP IV action were synthesised and assayed for DPP-IV inhibition. Peptides KA and AAATP showed the strongest DPP-IV inhibitory activity, with IC50 values of 6.27Â mM and 6.47Â mM, respectively. Dipeptides AA, GP, PL, and carnosine, as well as peptides AAAAG, ALGGA, and LVSGM were also DPP-IV inhibitors, although at a lower degree. These findings suggest the potential of Spanish dry-cured ham as a natural precursor of DPP-IV inhibitory peptides. These biopeptides could also be used as ingredients for functional foods or pharmaceutical products against type 2 diabetes.
Journal: Meat Science - Volume 96, Issue 2, Part A, February 2014, Pages 757-761