Evaluation of the potential of dietary proteins as precursors of dipeptidyl peptidase (DPP)-IV inhibitors by an in silico approach
- 作者：Isabelle M.E. Lacroix ; Eunice C.Y. Li-Chan ; Eunice.Li-Chan@ubc.ca
- 关键词：T2D ; type 2 diabetes ; DPP-IV ; dipeptidyl peptidase (DPP)-IV ; GIP ; glucose-dependent insulinotropic polypeptide ; GLP-1 ; glucagon-like peptide-1 ; ACE ; angiotensin converting enzyme.
- 刊名：Journal of Functional Foods
- 出版年：2012
- 期刊代码：P18_17564646
- 类别：bio
- 出版时间：April, 2012
- 卷：4
- 期：2
- 页码：403-422
- 文件大小：689 K
摘要
Synthetic inhibitors against the enzyme dipeptidyl peptidase (DPP)-IV, a serine protease implicated in the inactivation of incretin hormones, are currently used for the management of type 2 diabetes. The aim of the present study was to evaluate the potential of dietary proteins from various food commodities to serve as precursors of DPP-IV inhibitors by using an in silico approach. A total of 2256 fragments with peptide sequences matching those reported in the literature to present DPP-IV inhibitory activity were found in the 34 proteins that were investigated. Among those, Gly-Ala, Gly-Pro and Pro-Gly were the most frequently occurring sequences. Caseins from cow鈥檚 milk and collagens from bovine meat and salmon appeared to be the richest potential sources of DPP-IV inhibitors, whereas proteins from oat showed lower occurrence frequency values. This study suggests that dietary proteins could be used for generating DPP-IV inhibitory peptides.