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http://dx.doi.org/10.23093/FSI.2018.51.4.302

Anti-diabetic peptides derived from milk proteins  

Kim, Seonyoung (Department of Foods and Nutrition, Kookmin University)
Imm, Jee-Young (Department of Foods and Nutrition, Kookmin University)
Publication Information
Food Science and Industry / v.51, no.4, 2018 , pp. 302-312 More about this Journal
Abstract
Bioactive peptides generated from milk proteins play an important role in the prevention and alleviation of diabetes. Whey proteins possess direct insulinotropic effect by amino acids (especially branch chain amino acids) produced through its gastrointestinal digestion. Additionally, blood glucose level can be lowered by gut hormone which called incretin [glucose dependent insulinotropic polypeptide (GIP) and glucagon-like peptide-1 (GLP-1)]. However, physiological effects of incretin readily disappeared by dipeptidyl peptidase-4 (DPP-4) causing degradation of GLP-1. Several DPP-4 inhibitors are currently used as therapeutic medicines for the treatment of type II diabetes. More than 60 natural peptide (2-14 amino acids) DPP-4 inhibitors were identified in milk proteins. Peptide DPP-4 inhibitors act as substrate inhibitor and delay breakdown of GLP-1 both in vitro and in vivo. This review summarizes nutritional quality of milk proteins, absorption and mode of action of bioactive peptides, and finally up-to-dated knowledge on DPP-4 inhibitory peptides derived from milk proteins.
Keywords
milk protein; peptide; glucagon-like peptide-1; dipeptidyl peptidase-4 inhibitor; anti-diabetic agent;
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