Meat Proteins as Dipeptidyl Peptidase IV Inhibitors and Glucose Uptake Stimulating Peptides for the Management of a Type 2 Diabetes Mellitus In Silico Study

被引:15
|
作者
Keska, Paulina [1 ]
Stadnik, Joanna [1 ]
Bak, Olga [2 ]
Borowski, Piotr [2 ]
机构
[1] Univ Life Sci Lublin, Fac Food Sci & Biotechnol, Dept Anim Raw Mat Technol, Skromna 8, PL-20704 Lublin, Poland
[2] Marie Curie Sklodowska Univ Lublin, Fac Chem, 3 Marie Curie Sklodowska Sq, PL-20031 Lublin, Poland
关键词
bioactive peptides; DPP-IV inhibitors; in silico; pork proteins; MOLECULAR-ORBITAL METHODS; BIOACTIVE PEPTIDES; POTENTIAL PRECURSORS; PRODUCTS; WHEY; IDENTIFICATION; INCRETIN; VITRO;
D O I
10.3390/nu11102537
中图分类号
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号
100403 ;
摘要
Diabetes mellitus is a non-communicable disease entity currently constituting one of the most significant health problems. The development of effective therapeutic strategies for the prevention and/or treatment of diabetes mellitus based on the selection of methods to restore and maintain blood glucose homeostasis is still in progress. Among the different courses of action, inhibition of dipeptidyl peptidase IV (DPP-IV) can improve blood glucose control in diabetic patients. Pharmacological therapy offering synthetic drugs is commonly used. In addition to medication, dietary intervention may be effective in combating metabolic disturbances caused by diabetes mellitus. Food proteins as a source of biologically active sequences are a potential source of anti-diabetic peptides (DPP-IV inhibitors and glucose uptake stimulating peptides). This study showed that in silico pork meat proteins digested with gastrointestinal enzymes are a potential source of bioactive peptides with a high potential to control blood glucose levels in patients with type 2 diabetes mellitus. Analysis revealed that the sequences released during in silico digestion were small dipeptides (with an average weight of 270.07 g mol(-1)), and most were poorly soluble in water. The selected electron properties of the peptides with the highest bioactivity index (i.e., GF, MW, MF, PF, PW) were described using the DFT method. The contribution of hydrophobic amino acids, in particular Phe and Trp, in forming the anti-diabetic properties of peptides released from pork meat was emphasized.
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页数:16
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