Novel peptides derived from egg white protein inhibiting alpha-glucosidase |
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Authors: | Zhipeng Yu Yongguang Yin Wenzhu Zhao Yiding Yu Boqun Liu Jingbo Liu Feng Chen |
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Affiliation: | 1. Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, PR China;2. Biological and Agricultural Engineering College, Jilin University, Changchun 130022, PR China;3. Department of Food Science and Human Nutrition, Clemson University, Clemson, SC 29634, USA |
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Abstract: | The aim of this study was to search and identify potential anti-diabetic peptides with α-glucosidase and α-amylase inhibitory activities. After the Alcalase hydrolysis, egg white protein hydrolysates were purified and identified by LC–MS–MS. Eight identified peptides were further synthesized by the Fmoc solid-phase synthesis. The anti-diabetic activities of these synthetic peptides were assessed using enzymatic inhibitory assays against the α-glucosidase and α-amylase. Among the eight peptides, peptide RVPSLM was discovered as a potential α-glucosidase inhibitor with an IC50 value at 23.07 μmol L−1. However, it did not exhibit a visible or detectable inhibitory efficiency on the α-amylase. These studies indicate the potential of using egg white protein hydrolysates as a functional food product with the anti-diabetic activity. |
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Keywords: | Egg white protein Peptide α-Glucosidase Inhibitor Diabetes |
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