Identification, characterization and in vitro activity of hypoglycemic peptides in whey hydrolysates from rubing cheese by-product

[Display omitted] •Whey hydrolysates from rubing cheese by-product have α-glucosidase inhibitory activity.•Peptides YPVEPF, VPYPQ, and LPYPY were identified in rubing whey hydrolysates.•YPVEPF is an amphipathic peptide and interacted with α-glucosidase.•YPVEPF had negligible hemolytic activity and p...

Full description

Saved in:
Bibliographic Details
Published in:Food research international 2023-02, Vol.164, p.112382-112382, Article 112382
Main Authors: Li, Yiyan, Fan, Yaozhu, Liu, Jinglei, Meng, Zishu, Huang, Aixiang, Xu, Feiran, Wang, Xuefeng
Format: Article
Language:English
Subjects:
alpha-Glucosidases - metabolism
Cheese - analysis
Chromatography, Liquid
Hypoglycemic Agents - analysis
Hypoglycemic Agents - pharmacology
Hypoglycemic peptide
LC-MS/MS
Molecular docking
Peptides - chemistry
Rubing cheese
Structural characterization
Tandem Mass Spectrometry
Whey - chemistry
Whey hydrolysates
Whey Proteins - chemistry
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:[Display omitted] •Whey hydrolysates from rubing cheese by-product have α-glucosidase inhibitory activity.•Peptides YPVEPF, VPYPQ, and LPYPY were identified in rubing whey hydrolysates.•YPVEPF is an amphipathic peptide and interacted with α-glucosidase.•YPVEPF had negligible hemolytic activity and promoted glucose consumption in HepG2 cells.•YPVEPF is a novel hypoglycemic peptide with potential application in functional foods. The by-product of Chinese rubing cheese is rich in whey protein. Whey hydrolysates exhibit good hypoglycemic activity, but which specific peptide components are responsible for this effect have not yet been investigated. Herein, the α-glucosidase inhibitory activity of the ultrafiltered fraction (
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2022.112382