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Food protein hydrolysates as a source of dipeptidyl peptidase IV inhibitory peptides for the management of type 2 diabetes

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dc.contributor.author Power, Orla
dc.contributor.author Nongonierma, Alice B.
dc.contributor.author Jakeman, Philip M.
dc.contributor.author Fitzgerald, Richard J.
dc.date.accessioned 2018-08-10T11:06:33Z
dc.date.available 2018-08-10T11:06:33Z
dc.date.issued 2013
dc.identifier.uri http://hdl.handle.net/10344/7051
dc.description peer-reviewed en_US
dc.description.abstract The prevalence of type 2 diabetes mellitus (T2DM) is increasing and it is estimated that by 2030 approximately 366 million people will be diagnosed with this condition. The use of dipeptidyl peptidase IV (DPP-IV) inhibitors is an emerging strategy for the treatment of T2DM. DPP-IV is a ubiquitous aminodipeptidase that cleaves incretins such as glucagon like peptide 1 (GLP-1) and glucose-dependent insulinotropic polypeptide (GIP), resulting in a loss in their insulinotropic activity. Synthetic DPP-IV drug inhibitors are being used to increase the half-life of the active GLP-1 and GIP. Dietary intervention is accepted as a key component in the prevention and management of T2DM. Therefore, identification of natural food protein-derived DPP-IV inhibitors is desirable. Peptides with DPP-IV inhibitory activity have been identified in a variety of food proteins. This review aims to provide an overview of food protein hydrolysates as a source of the DPP-IV inhibitory peptides with particular focus on milk proteins. In addition, the proposed modes of inhibition and structure–activity relationship of peptide inhibitors are discussed. Milk proteins and associated peptides also display insulinotropic activity and help regulate blood glucose in healthy and diabetic subjects. Therefore, milk protein derived peptide inhibitors may be a unique multifunctional peptide approach for the management of T2DM. en_US
dc.language.iso eng en_US
dc.publisher Cambridge University Press en_US
dc.relation.ispartofseries Proceedings of the Nutrition Society;73 (1), pp. 4715-4723
dc.relation.uri http://dx.doi.org/10.1017/S0029665113003601
dc.rights Material on these pages is copyright Cambridge University Press or reproduced with permission from other copyright owners. It may be downloaded and printed for personal reference, but not otherwise copied, altered in any way or transmitted to others (unless explicitly stated otherwise) without the written permission of Cambridge University Press. Hypertext links to other Web locations are for the convenience of users and do not constitute any endorsement or authorisation by Cambridge University Press. en_US
dc.subject dipeptidyl peptidase IV inhibition en_US
dc.subject type 2 diabetes mellitus en_US
dc.subject milk protein en_US
dc.subject hydrolysate en_US
dc.title Food protein hydrolysates as a source of dipeptidyl peptidase IV inhibitory peptides for the management of type 2 diabetes 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 10.1017/S0029665113003601
dc.rights.accessrights info:eu-repo/semantics/openAccess en_US


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