AI Article Synopsis
- Researchers are exploring oral DPP-IV inhibitors as a new way to manage type 2 diabetes, but synthetic versions may have side effects that limit their use.
- Natural DPP-IV inhibitors, particularly those derived from food proteins, show promise as safer alternatives, with potential effectiveness highlighted in multiple studies.
- The review highlights the role of computer-aided techniques to predict which food proteins can produce active DPP-IV inhibitory peptides and summarizes existing research on their biological activity and impacts on diabetes management.
Article Abstract
One of the new approaches to the management of type 2 diabetes mellitus (T2DM) consists of orally administered dipeptidyl peptidase-IV (DPP-IV) inhibitors. These synthetic drug inhibitors are reported to have some side effects and that subsequently limits their applications. There is a growing interest to develop natural DPP-IV inhibitors that will be potent without undesirable side effects. Many in vitro and some in vivo studies have highlighted the potential of food-derived peptides functioning as effective DPPIV inhibitors. Bioactive peptides within original food-derived proteins are inactive but can be activated by being released during food processing (by enzymatic hydrolysis or fermentation) or during gastrointestinal digestion. Hence, the utilization of computer-aided techniques as screening tools may be helpful in predicting the potential of food proteins as precursors of DPP-IV inhibitory peptides. This paper reviews the current literature on DPP-IV inhibitory peptides, focusing on their in vitro activity and in vivo antidiabetic effects. In addition, the feasibility of various in silico approaches is also summarized in this review.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4534476 | PMC |
| http://dx.doi.org/10.7603/s40681-015-0014-9 | DOI Listing |
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