Antidiabetic Food-Derived Peptides for Functional Feeding: Production, Functionality and In Vivo Evidences
Metadatos
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Mdpi
Materia
Bioactivity Enzymes Glycemic index Nutraceuticals Peptides Proteases Protein hydrolysates
Fecha
2020-07-23Referencia bibliográfica
Rivero-Pino, F., Espejo-Carpio, F. J., & Guadix, E. M. (2020). Antidiabetic Food-Derived Peptides for Functional Feeding: Production, Functionality and In Vivo Evidences. Foods, 9(8), 983. [DOI:10.3390/foods9080983]
Patrocinador
Spanish Ministry of Science, Innovation and Universities; Research Group Bio-110 from University of Granada CTQ2017-87076-RResumen
Abstract: Bioactive peptides released from the enzymatic hydrolysis of food proteins are currently
a trending topic in the scientific community. Their potential as antidiabetic agents, by regulating
the glycemic index, and thus to be employed in food formulation, is one of the most important
functions of these peptides. In this review, we aimed to summarize the whole process that must
be considered when talking about including these molecules as a bioactive ingredient. In this
regard, at first, the production, purification and identification of bioactive peptides is summed up.
The detailed metabolic pathways described included carbohydrate hydrolases (glucosidase and
amylase) and dipeptidyl-peptidase IV inhibition, due to their importance in the food-derived peptides
research field. Then, their characterization, concerning bioavailability in vitro and in situ, stability
and functionality in food matrices, and ultimately, the in vivo evidence (from invertebrate animals to
humans), was described. The future applicability that these molecules have due to their biological
potential as functional ingredients makes them an important field of research, which could help the
world population avoid su ering from several diseases, such as diabetes.