Discovery of Food-Derived Dipeptidyl Peptidase IV Inhibitory Peptides: A Review

• Published in: International journal of molecular sciences Vol. 20; no. 3; p. 463
• Main Authors: Liu, Rui, Cheng, Jianming, Wu, Hao
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 22.01.2019; MDPI
• Subjects: Animals; Chromatography; Design of experiments; Diabetes; Diabetes Mellitus, Type 2 - enzymology; Diabetes Mellitus, Type 2 - metabolism; Dipeptidyl Peptidase 4 - metabolism; Dipeptidyl-Peptidase IV Inhibitors - therapeutic use; Enzymes; FDA approval; Feedback; Food; Glucose; Humans; Insulin resistance; Molecular Weight; Peptides; Physicochemical properties; Proteins; Review; type 2 diabetes mellitus; peptides; food proteins; dipeptidyl-peptidase IV inhibition
• ISSN: 1422-0067; 1661-6596; 1422-0067
• DOI: 10.3390/ijms20030463

Diabetes is a chronic metabolic disorder which leads to high blood sugar levels over a prolonged period. Type 2 diabetes mellitus (T2DM) is the most common form of diabetes and results from the body’s ineffective use of insulin. Over ten dipeptidyl peptidase IV (DPP-IV) inhibitory drugs have been developed and marketed around the world in the past decade. However, owing to the reported adverse effects of the synthetic DPP-IV inhibitors, attempts have been made to find DPP-IV inhibitors from natural sources. Food-derived components, such as protein hydrolysates (peptides), have been suggested as potential DPP-IV inhibitors which can help manage blood glucose levels. This review focuses on the methods of discovery of food-derived DPP-IV inhibitory peptides, including fractionation and purification approaches, in silico analysis methods, in vivo studies, and the bioavailability of these food-derived peptides. Moreover, food-derived DPP-IV inhibitory peptides discovered during this decade are listed and distributed in a 3D scatter plot graph based on their IC50, molecular weight, and grand average of hydropathicity values, which can help us to understand the relationship between the features of the peptides and their activities.