Identification and characterization of novel α-amylase and α-glucosidase inhibitory peptides from camel whey proteins

Waqas N. Baba, Priti Mudgil, Hina Kamal, Bhanu Priya Kilari, Chee Yuen Gan, Sajid Maqsood

    Research output: Contribution to journalArticlepeer-review

    58 Citations (Scopus)

    Abstract

    This study explores the inhibitory properties of camel whey protein hydrolysates (CWPH) toward α-amylase (AAM) and α-glucosidase (AG). A general full factorial design (3 × 3) was applied to study the effect of temperature (30, 37, and 45°C), time (120, 240, and 360 min), and enzyme (pepsin) concentration (E%; 0.5, 1, and 2%). The results showed that maximum degree of hydrolysis was obtained when hydrolysis was carried out at higher temperature (45°C; P < 0.05), compared with lower temperatures of 30 and 37°C. Electrophoretic pattern displays degradation of all protein bands upon hydrolysis by pepsin at various hydrolysis conditions applied. All the 27 CWPH generated showed significant AAM and AG inhibitory potential as indicated by their lower IC50 values (mg/mL) compared with intact whey proteins. In total 196 peptides were identified from selected hydrolysates and 15 potential peptides (PepSite score > 0.8; http://pepsite2.russelllab.org/) were explored via in silico approach. Novel peptides PAGNFLMNGLMHR, PAVACCLPPLPCHM, MLPLMLPFTMGY, and PAGNFLPPVAAAPVM were identified as potential inhibitors for both AAM and AG due to their high number of binding sites and highest binding probability toward the target enzymes. CCGM and MFE, as well as FCCLGPVPP were identified as AG and AAM inhibitory peptides, respectively. This is the first study that reports novel AG and AAM inhibitory peptides from camel whey proteins. The future direction for this research involves synthesis of these potential AG and AAM inhibitory peptides in a pure form and investigate their antidiabetic properties in the in vitro, as well as in vivo models. Thus, CWPH can be considered for potential applications in glycaemic regulation.

    Original languageEnglish
    Pages (from-to)1364-1377
    Number of pages14
    JournalJournal of Dairy Science
    Volume104
    Issue number2
    DOIs
    Publication statusPublished - Feb 2021

    Keywords

    • antidiabetic
    • camel whey
    • enzymatic hydrolysis
    • in silico studies
    • peptide sequencing
    • α-amylase
    • α-glucosidase

    ASJC Scopus subject areas

    • Food Science
    • Animal Science and Zoology
    • Genetics

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