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Inhibition of dipeptidyl peptidase IV by enzymatic hydrolysates derived from primary and secondary whey of fresh and Oaxaca cheeses
Author(s) -
MaresMares Everardo,
BarbozaCorona José E,
SosaMorales María Elena,
GutiérrezChávez Abner J,
GutiérrezVargas Santiago,
LeónGalván Ma Fabiola
Publication year - 2019
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12623
Subject(s) - hydrolysate , pepsin , dipeptidyl peptidase , chemistry , food science , enzyme , hydrolysis , trypsin , whey protein , enzymatic hydrolysis , biochemistry
Currently, there is an interest in studying natural inhibitors of dipeptidyl peptidase IV (DPP‐IV) for the treatment of type II diabetes. To look for novel inhibitors, the primary and secondary whey of fresh and Oaxaca cheeses was obtained, and the electrophoretic patterns were determined. Hydrolysis with pepsin and trypsin of primary and secondary whey from fresh and Oaxaca cheeses, respectively, showed DPP‐IV inhibition with values of ~51 and 55%, and also an IC50 of 92.86 μg/mL for Oaxaca cheese‐derived peptides. Data show the potential of whey enzymatic hydrolysates from fresh and Oaxaca cheeses as antidiabetic agents.