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Generation of wheat gluten hydrolysates with dipeptidyl peptidase IV (DPP-IV) inhibitory properties

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dc.contributor.author Nongonierma, Alice B.
dc.contributor.author Hennemann, M
dc.contributor.author Paolella, Sara
dc.contributor.author Fitzgerald, Richard J.
dc.date.accessioned 2017-08-08T12:02:18Z
dc.date.issued 2017
dc.identifier.uri http://hdl.handle.net/10344/5950
dc.description peer-reviewed en_US
dc.description.abstract Wheat gluten, a Pro-rich dietary protein, was investigated for its potential to produce dipeptidyl peptidase IV (DPP-IV) inhibitory peptides during enzymatic hydrolysis with Debitrase HYW20. Nine gluten hydrolysates (H1–H9) were generated using a 2 factor × 3 level design of experiments (DOE) including the incubation temperature (40, 50 and 60 °C) and the enzyme: substrate ratio (E:S, 0.5, 1.0 and 1.5% (w/w)). Their DPP-IV half maximal inhibitory concentration (IC50) ranged from 0.24 ± 0.02 (H9) to 0.66 ± 0.06 mg mL−1 (H2A and H7) and their degree of hydrolysis (DH) from 31.7 ± 0.9 (H7) to 62.2 ± 3.0% (H6). Gluten and H9, the most potent DPP-IV inhibitory hydrolysate, were subjected to simulated gastrointestinal digestion (SGID), yielding Gluten_CorPP and H9_CorPP, respectively. H9_CorPP had a higher DPP-IV inhibitory potency than Gluten_CorPP (i.e., DPP-IV IC50 values of 0.33 ± 0.03 vs. 1.45 ± 0.26 mg mL−1, respectively). H9 and H9_CorPP both contained relatively potent DPP-IV inhibitory peptides such as Val-Pro-Leu, Trp-Leu and Trp-Pro which were identified by liquid chromatography tandem mass spectrometry (LC-MS/MS). In addition, several sequences possessing features of DPP-IV inhibitory peptides, mostly consisting of a penultimate or C-terminal Pro, were identified within H9. The presence of Pro-containing peptides within H9 may contribute to its stability to digestive enzymes. Gluten hydrolysates may have antidiabetic potential for humans en_US
dc.language.iso eng en_US
dc.publisher Royal Society of Chemistry en_US
dc.relation.ispartofseries Food and Function;8, pp. 2249-2257
dc.relation.uri http://dx.doi.org/10.1039/C7FO00165G
dc.rights Personal use of this material is permitted. Permission from Royal Society of Chemistry must be obtained for all other uses en_US
dc.subject wheat gluten en_US
dc.subject dipeptidyl peptidase IV (DPP-IV) en_US
dc.title Generation of wheat gluten hydrolysates with dipeptidyl peptidase IV (DPP-IV) inhibitory properties en_US
dc.type info:eu-repo/semantics/article en_US
dc.type.supercollection all_ul_research en_US
dc.type.supercollection ul_published_reviewed en_US
dc.identifier.doi 10.1039/C7FO00165G
dc.contributor.sponsor EI en_US
dc.contributor.sponsor SFI en_US
dc.relation.projectid TC013-0001 en_US
dc.date.embargoEndDate 2018-05-15
dc.embargo.terms 2018-05-15 en_US
dc.rights.accessrights info:eu-repo/semantics/openAccess en_US
dc.internal.rssid 2718046


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