Formation of dipeptidyl peptidase-IV (DPP-IV) inhibitory peptides from Jack Bean (Canavalia ensiformis (L.) DC.) sprout in simulated digestion

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2023-05-29 DOI:10.1007/s10068-023-01343-9

Friska Citra Agustia, Supriyadi, Agnes Murdiati, Retno Indrati

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Abstract

Bean sprouts are potential plant proteins that produce DPP-IV inhibitory peptides. These peptides must be stable and active in the brush border membrane of the small intestine to inhibit DPP-IV. The purpose of this research is to evaluate the DPP-IV inhibitory activity of jack bean sprouts using pepsin-pancreatin during simulated digestion, as well as the absorption of these peptides through the everted gut sac method. The results showed that after 180 min of digestion simulation, the Mw < 1 kDa peptide fraction of jack bean hydrolysate, which germinated for 60 h (HG60), had the highest inhibitory activity. The duodenum absorbs most of the peptides with inhibitory activity of 61.77%, which is slightly lower than activity after digestion (62.19%). These outcomes suggest that the DPP-IV inhibitory activity of HG60 can be maintained after digestion and absorption. Two novel peptides KAVGDPI and QGVVLRP identified after absorption contain crucial amino acids confirming as DPP-IV inhibitor.

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大豆二肽基肽酶- iv (DPP-IV)抑制肽的形成)在模拟消化中发芽

豆芽是一种能产生 DPP-IV 抑制肽的潜在植物蛋白。这些肽必须在小肠刷状缘膜中具有稳定性和活性，才能抑制 DPP-IV。本研究的目的是利用胃蛋白酶-胰蛋白酶在模拟消化过程中评估千层豆芽的 DPP-IV 抑制活性，以及这些肽通过常温肠囊法的吸收情况。结果表明，模拟消化 180 分钟后，Mw 补充信息：在线版本包含补充材料，可查阅 10.1007/s10068-023-01343-9。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.