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Dipeptidyl peptidase IV inhibitory peptides generated in Spanish dry-cured ham

AutorGallego, Marta ; Aristoy, María Concepción ; Toldrá Vilardell, Fidel
Palabras claveBioactive peptides
Dipeptidyl peptidase IV inhibitor
Type 2 diabetes
Dry-cured ham
Fecha de publicación2014
EditorElsevier
CitaciónMeat Science 96: 757- 761 (2014)
ResumenDipeptidyl peptidase IV (DPP-IV) inhibitors are promising new therapies for type 2 diabetes. The aim of this study was to assay DPP-IV inhibitory peptides that can be present in a water soluble extract of Spanish dry-cured ham. Such an extract was fractionated by size-exclusion chromatography and the in vitro DPP-IV inhibitory activity determined in each collected fraction. Then, several peptides previously identified in dry-cured ham extracts or known to be products of DPP IV action were synthesised and assayed for DPP-IV inhibition. Peptides KA and AAATP showed the strongest DPP-IV inhibitory activity, with IC50 values of 6.27mM and 6.47mM, respectively. Dipeptides AA, GP, PL, and carnosine, as well as peptides AAAAG, ALGGA, and LVSGM were also DPP-IV inhibitors, although at a lower degree. These findings suggest the potential of Spanish dry-cured ham as a natural precursor of DPP-IV inhibitory peptides. These biopeptides could also be used as ingredients for functional foods or pharmaceutical products against type 2 diabetes.
URIhttp://hdl.handle.net/10261/114255
DOI10.1016/j.meatsci.2013.09.014
Identificadoresdoi: 10.1016/j.meatsci.2013.09.014
issn: 0309-1740
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