TY - JOUR
T1 - Dipeptidyl peptidase IV (DPP-IV) inhibitory properties of a camel whey protein enriched hydrolysate preparation
AU - Nongonierma, Alice B.
AU - Cadamuro, Cloé
AU - Le Gouic, Aurélien
AU - Mudgil, Priti
AU - Maqsood, Sajid
AU - FitzGerald, Richard J.
N1 - Funding Information:
The authors wish to thank the United Arab Emirates University for funding this research through University Program for Advanced Research (UPAR), Fund code: 31F094. The work described herein was partly supported by Enterprise Ireland under Grant Number TC2013-0001 , and the Science Foundation Ireland Research Infrastructure Fund . Cloé Cadamuro was funded by the Erasmus programme . Aurélien Le Gouic was funded under the National Development Plan through the Food Institutional Research Measure by the Department of Agriculture, Food and the Marine , Ireland (grant number 14/F/873 ). The authors wish to thank Dr. Sara Paolella for her assistance with the LC–MS/MS and for her suggestions for this manuscript. The authors wish to acknowledge Anushree Dwivedi and Dr. Pat Kiely for their assistance with SDS-PAGE gel scanning.
Publisher Copyright:
© 2018 Elsevier Ltd
PY - 2019/5/1
Y1 - 2019/5/1
N2 - Camel milk proteins contain dipeptidyl peptidase IV (DPP-IV) inhibitory peptides. A camel whey protein concentrate (WPC, 44.7 ± 3.4% (w/w) protein) was prepared and subsequently hydrolysed with trypsin at different temperatures, enzyme to substrate (E:S) ratios and hydrolysis times yielding fifteen hydrolysates (H1–H15). Their DPP-IV half maximal inhibitory concentrations (IC50) ranged from 0.55 ± 0.05 to 1.52 ± 0.16 mg L−1 for H8 and H6, respectively. E:S was the only factor having a significant effect on the DPP-IV IC50 value (p < 0.05). Relatively potent α-lactalbumin-derived DPP-IV inhibitory peptides (LAHKPL and ILDKEGIDY) were detected in selected hydrolysates. Additionally, three potent β-CN-derived peptides, VPV, YPI and VPF having DPP-IV IC50 values of 6.6 ± 0.5, 35.0 ± 2.0 and 55.1 ± 5.8 µM, respectively, were identified. After IPI, VPV is the second most potent DPP-IV inhibitory peptide identified to date, which supports the role of camel milk as an antidiabetic agent.
AB - Camel milk proteins contain dipeptidyl peptidase IV (DPP-IV) inhibitory peptides. A camel whey protein concentrate (WPC, 44.7 ± 3.4% (w/w) protein) was prepared and subsequently hydrolysed with trypsin at different temperatures, enzyme to substrate (E:S) ratios and hydrolysis times yielding fifteen hydrolysates (H1–H15). Their DPP-IV half maximal inhibitory concentrations (IC50) ranged from 0.55 ± 0.05 to 1.52 ± 0.16 mg L−1 for H8 and H6, respectively. E:S was the only factor having a significant effect on the DPP-IV IC50 value (p < 0.05). Relatively potent α-lactalbumin-derived DPP-IV inhibitory peptides (LAHKPL and ILDKEGIDY) were detected in selected hydrolysates. Additionally, three potent β-CN-derived peptides, VPV, YPI and VPF having DPP-IV IC50 values of 6.6 ± 0.5, 35.0 ± 2.0 and 55.1 ± 5.8 µM, respectively, were identified. After IPI, VPV is the second most potent DPP-IV inhibitory peptide identified to date, which supports the role of camel milk as an antidiabetic agent.
KW - Bioactive peptides
KW - Camel milk
KW - Dipeptidyl peptidase IV inhibition
KW - Liquid chromatography tandem mass spectrometry (LC–MS/MS)
KW - Trypsin
KW - Whey proteins
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U2 - 10.1016/j.foodchem.2018.11.142
DO - 10.1016/j.foodchem.2018.11.142
M3 - Article
C2 - 30611514
AN - SCOPUS:85058169358
SN - 0308-8146
VL - 279
SP - 70
EP - 79
JO - Food Chemistry
JF - Food Chemistry
ER -