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Título

Release of dipeptidyl peptidase IV, α-amylase and α-glucosidase inhibitory peptides from quinoa (Chenopodium quinoa Willd.) during in vitro simulated gastrointestinal digestion

AutorVilcacundo, Rubén; Martínez-Villaluenga, Cristina CSIC ORCID ; Hernández-Ledesma, Blanca CSIC ORCID
Palabras claveAnti-diabetic activity
Bioactive peptides
Quinoa
Simulated gastrointestinal digestion
Fecha de publicación2017
EditorElsevier
CitaciónJournal of Functional Foods 35: 531-539 (2017)
ResumenAs diabetes is a major cause of mortality and morbidity in epidemic rates, continuous research is being done on development of foods with anti-diabetic activity. In this study, the influence of gastrointestinal digestion of quinoa protein to release peptides with anti-diabetic potential was investigated. Quinoa protein was subjected to an in vitro simulated gastrointestinal digestion and fractionated by ultrafiltration. Gastric and gastroduodenal digests and peptide fractions were evaluated for dipeptidyl peptidase IV (DPP-IV), α-amylase and α-glucosidase inhibitory activities. Peptides released during the duodenal phase showed the highest inhibitory effects. Three novel peptides derived from 11S seed storage globulin B were identified in the most active fraction by HPLC-MS/MS. These peptides showed ability to inhibit enzymes involved in incretin degradation and digestion of dietary carbohydrates. Therefore, quinoa proteins are promising ingredients of functional foods or nutraceutical applications for the control of diabetes.
Versión del editorhttps://doi.org/10.1016/j.jff.2017.06.024
URIhttp://hdl.handle.net/10261/171169
DOI10.1016/j.jff.2017.06.024
Identificadoresdoi: 10.1016/j.jff.2017.06.024
issn: 1756-4646
e-issn: 2214-9414
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